One of the world’s favorite flavors, mint’s popularity in toothpaste, chewing gum, drinks, salads, ice cream, chocolate, breath fresheners and tea is tied to its feeling of freshness. This herb contains volatile oils that impart a refreshing sensation in the mouth–and it gives the same freshness to this wild rice salad recipe.

Mint (Mentha) has over 25 species and hundreds of varieties. It is one of the easiest perennials to add to your garden or windowsill, but be careful – it can take over a garden like a weed.

From stomachaches to sinus congestion, people have used mint to treat their ailments for thousands of years.

Ingredients

1 cup uncooked wild rice

3 cups water

1 teaspoon Himalayan pink rock salt or grey sea salt

½ cup organic red wine vinegar

¾ cup organic olive oil

1 cup green onion, chopped fine

2 cups English cucumber, chopped

1 cup avocado, chopped

1 cup cherry tomato, chopped

1 cup fresh mint, finely chopped

1 teaspoon Himalayan pink rock salt or grey sea salt

Optional: Stir in a scoop of Morphus Fiberus to your bowl before you eat it to increase the fiber in your diet.

Directions

In a large saucepan, place wild rice, water and sea salt and bring to a boil. Immediately turn down heat to minimum so the rice does not lose too much water and let it simmer for 1 hour. When the wild rice is cooked all of the grains should be soft, cracked right open and expanded to 4 times their original size. (1 cup of uncooked rice will make 4 cups of cooked rice.) While rice is cooking, mix all other ingredients in a large bowel and let sit to marinate. Once rice is done cooking, remove from heat and let it cool for 15 minutes. Add rice to other ingredients and mix well. This salad can be eaten immediately but it tastes even better when given time to sit for an hour.

Reprinted with permission by Julie Daniluk RHN and Random House Canada / © Slimming Meals That Heal 2014. 

Image provided by Julie Daniluk