Wild Rice Salad with Corn, Blueberries, and Almonds

Step 1

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.

Step 2

Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Step 6

Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

Step 7

Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.