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Wild Rice Salad With Corn And Black-Eyed Peas

Serves 8 or more

An invigorating melange of flavors, textures and colors, this is an attractive dish to serve at room temperature, any time of year.

1 cup wild rice
3 medium carrots, thinly sliced
2 large celery stalks, finely diced
3 to 4 scallions, thinly sliced
16-ounce can black-eyed peas, drained and rinsed
3 cups cooked fresh corn kernels (from 3 to 4 medium-large ears- see note)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Juice of 1/2 to 1 lemon, to taste
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste
Toasted pumpkin seeds for topping, optional

Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes.

Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired.

Note: You can substitute organic frozen corn kernels when fresh corn is unavailable.

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