Name: Wild Rice Salad with Corn, Blueberries, and Almonds
Yield: 4 Servings
Ingredients: ½ garlic clove, finely grated; 4½ teaspoons fresh lemon juice; 2 teaspoons Champagne vinegar or white wine vinegar; 1 teaspoon sugar; ¼ teaspoon curry powder; ¼ cup olive oil; Kosher salt, freshly ground pepper; ½ cup long-grain brown rice; Kosher salt; ½ cup wild rice; ¼ cup almonds; 1 ear of corn, kernels cut from cob; ¼ cup dried blueberries; 2 tablespoons chopped red onion; 2 tablespoons finely chopped parsley; Freshly ground black pepper

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Eva Kolenko

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

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