Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette
3/4 cup brown rice
3/4 cup wild rice
1 celery stalk, finely chopped
2 green onions, chopped
small handful fresh flat-leaf parsley, chopped
1 pint strawberries, hulled and halved
1/2 cup crumbled feta or soft goat cheese
small handful toasted pecans or walnuts, chopped (optional)
1/4 cup canola or olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. maple syrup
1 tsp. grainy mustard
freshly ground black pepper
Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.
Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.