Wild Rice Salad with Corn, Blueberries & Almonds

1/2 organic garlic clove, finely grated
4 1/2 tsp fresh organic lemon juice
2 tsp organic white wine vinegar
1 tsp organic sugar
1/4 tsp organic curry powder
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Rice Blend
1/2 cup long-grain brown rice
1 cup water
Sea salt
1/2 cup organic wild rice
1 cup water
1/2 cup organic almonds
1 ear of organic corn, kernels cut from cob
1/4 cup organic dried blueberries
2 tbsp chopped organic red onion
2 tbsp finely chopped organic parsley
Freshly ground black pepper

  1. Dressing: Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
  2. Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45-50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
  3. Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35-45 minutes. Drain and spread out next to brown rice; let cool.
  4. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool and then coarsely chop.
  5. Toss brown rice and wild rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.