Wild rice, cubes of roasted pork, slices of fresh mushroom, chopped green onions, flat-leaf parsley, fresh rosemary, Muenster cheese matchsticks, balsamic vinegar and olive oil are tossed together to create a simple, yet delicious entree salad served topped with a dollop of plain yogurt.

Heartland Wild Rice Salad

2/3 cup wild rice, uncooked
4 ounces roast pork, cut into bite-size pieces
1/4 pound fresh mushroom slices
1/4 cup chopped green onions
1/4 cup chopped flat-leaf parsley
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 cup Muenster cheese, cut into matchstick strips
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Plain yogurt, for garnish

1. Cook the rice according to the package directions. Cool.
2. Add the remaining ingredients to the cooked rice; mix lightly. Chill.
3. Serve topped with a dollop of yogurt, if desired.

Makes 6 servings.

Variation: For an added twist, mix in two cheeses. Use a combination of Muenster with aged provolone, fontina, Gouda, or Havarti.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.