Christmas in a Bowl (Holiday Wild Rice Salad)
Recipe courtesy of Dor Mullen, founder of The Suppers Programs
1⁄2 cup dry wild rice
1 celery stalk, finely diced
1 large pomegranate, seeded
1 cup cucumber, diced, seeds removed
1 cup chopped parsley
The juice of one lemon
A drizzle of olive oil
1⁄2 teaspoon of sea salt, or less
1. Cook the wild rice according to the directions for al dente, about 50 minutes.
2. Combine rice and pomegranate seeds with the celery, cucumber and parsley. Dress with lemon juice, olive oil and salt and serve. Yields six servings.
Dor Mullen died this year after being diagnosed with stage IV lung cancer in 2019. She provided this recipe to Community News in 2018.