2 medium carrots, peeled & shredded
2 cups broccoli florets, cut small
½ cup onion, chopped
1 cup fresh parsley, chopped
¾ cup dried cranberries (or
½ cup sliced almonds
4 cups cooked wild rice
1/3 cup olive oil
2 TBS. Bragg’s liquid aminos
2 TBS. fresh rosemary (or 1 tsp. dried)
1 TBS. fresh thyme (or 1 ½ tsp.
1 TBS. fresh sage (or ½ tsp.
Combine vegetables and wild rice in large bowl. Combine olive oil,
Braggs and herbs in small bowl – whisk together then pour into rice
mixture. Toss well to blend ingredients. Serve as a cold salad or
wrap up in a whole wheat tortilla.