Golden Spiced Wild Rice and Buckwheat Salad with Turmeric and Pistachios

Exploring new ingredients and combinations in cooking is always an exciting journey. Today, we’ll delve into a unique dish that brings together a vibrant array of flavors and textures using some remarkable ingredients: wild rice, buckwheat, turmeric powder, pistachios, cumin seeds, organic cayenne pepper, and more. This Golden Spiced Wild Rice and Buckwheat Salad is not only a feast for the senses but also packed with nutritional benefits. Let’s get started!

Ingredients

Salad Base:

• 1 cup wild rice
• 1/2 cup buckwheat groats
• 1/4 cup rolled oats
• 1/4 cup pistachios, roughly chopped
• 1/4 cup dried mango, chopped
• 1 tbsp Nigella seeds
• 1 tbsp cumin seeds

Spice Blend:

• 1 tsp turmeric powder
• 1/2 tsp organic cayenne pepper
• 1/2 tsp Ceylon cinnamon
• 1 tbsp barley powder
• 1 tsp organic herbs (such as thyme, rosemary, or oregano)

Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

Instructions

Step 1: Prepare the Grains

1. Cook the Wild Rice: Rinse the wild rice thoroughly under cold water. In a medium saucepan, bring 3 cups of water to a boil, add the wild rice, reduce heat, cover, and simmer for 45-50 minutes until tender. Drain any excess water.
2. Cook the Buckwheat: Rinse the buckwheat groats under cold water. In a separate saucepan, bring 1 cup of water to a boil, add the buckwheat, reduce heat, cover, and simmer for about 15 minutes until tender. Drain any excess water.
3. Prepare the Rolled Oats: Toast the rolled oats in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant. Set aside.

Step 2: Spice it Up

1. Toast the Spices: In a dry skillet, toast the Nigella seeds, cumin seeds, and barley powder over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.
2. Combine Spices: In a small bowl, mix the turmeric powder, organic cayenne pepper, Ceylon cinnamon, and toasted spice blend.

Step 3: Assemble the Salad

1. Mix Grains and Add-ins: In a large mixing bowl, combine the cooked wild rice, buckwheat, toasted rolled oats, chopped pistachios, and dried mango.
2. Add the Spices: Sprinkle the mixed spices over the salad and toss to ensure even distribution.

Step 4: Prepare the Dressing

1. Whisk the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper.
2. Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients.

Serving Suggestions

This Golden Spiced Wild Rice and Buckwheat Salad can be served warm or chilled, making it versatile for any occasion. It’s perfect as a main dish for a light lunch or as a side dish to accompany grilled meats or vegetables. The vibrant colors and rich flavors make it a standout dish for any potluck or dinner party.

Nutritional Benefits

• Wild Rice: High in protein, fiber, and essential amino acids.
• Buckwheat: Gluten-free and rich in antioxidants and magnesium.
• Turmeric: Contains curcumin, known for its anti-inflammatory and antioxidant properties.
• Raw Pistachio’s Kernels: Packed with healthy fats, protein, and essential vitamins and minerals.
• Nigella Seeds and Cumin Seeds: Offer digestive benefits and a unique flavor profile.

Conclusion

This Golden Spiced Wild Rice and Buckwheat Salad is a testament to the beauty of combining diverse ingredients to create a dish that’s not only delicious but also nutritious. The interplay of spices, textures, and flavors will leave your taste buds delighted and your body nourished. Give it a try and elevate your culinary repertoire with this extraordinary salad!