Heartland Wild Rice Salad
A hearty wild rice and roasted pork salad with Muenster cheese, fresh mushrooms and green onions tossed with fresh herbs, balsamic vinegar and olive oil.
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
- Cook the rice according to the package directions. Cool.
- Add the remaining ingredients to the cooked rice; mix lightly. Chill.
- 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.