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Rinse the wild rice thoroughly. Place in a pot along with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender; 50 minutes or so until the majority of the water has been absorbed. Remove from heat and allow to rest for 5 minutes. Add salt and fluff the rice.
While the rice is cooking, trim the ends from from the beets. I like to use beets that are a little larger than a golf ball. Place in a pot of boiling water along with the lemon and cook until tender, 30 to 50 minutes (time will depend on the size of the beets). The beets should be tender enough to pierce with a knife but not fall apart. Drain and let beets cool enough to touch. Peel the beets and cut into quarters.
Combine the hot rice with beets, pistachios, and parsley. Pour the dressing over the salad and toss until everything is well combined. Taste and add more dressing and/or salt as desired.