Rice Salad with Corn, Blueberries and Almonds

A tangy and nutty salad complimented by the pop of sweet blueberries. Sure to become a summer favorite. Also a great way to use up leftover rice, quinoa or any whole grains you have on hand.

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1 C brown rice, or a whole-grain rice blend (such as Lundberg)

¼ C white quinoa

½ C red onion, chopped small

2 ears of corn, kernels cut from cob (raw)

½ pint blueberries

¼ C sliced almonds, toasted

¼ C fresh parsley, chopped

 

Dressing

½ garlic clove, minced

Juice of ½ – 1 lemon (about 4 teaspoons)

2 t Champagne vinegar or white wine vinegar

1 t sugar

½ – 1 t curry powder

¼ C olive oil

 

Sea salt and pepper, to taste

 

Do ahead: Cook the rice and quinoa according to package directions. Let cool, or if using leftovers from the refrigerator, bring them to room temperature.

 

Make the dressing: Whisk garlic, lemon juice, sugar and curry powder together in a small bowl to combine. Whisking constantly, gradually add the oil until emulsified; season with salt and pepper.

 

In a sauté pan, heat 1 tablespoon of olive oil and add the red onion. Add the raw kernels and stir well. Cook covered about 2-3 minutes until kernels are soft but not mushy. Add the blueberries, remove from heat and stir. Add the cooked rice, quinoa and dressing. Mix well, add the almonds and parsley; season with salt and pepper (and more curry powder if you wish). Serve warm or at room temperature. Serves 6.

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