Wild rice, arugula, and parsley salad from Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm (page 67) by Didi Emmons

  • raisins
  • arugula
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  • EYB Comments

    Can substitute mint, tarragon, dill, lemon balm, or chervil for parsley, sorrel, pea greens, claytonia, watercress, or baby spinach for argula, and brown rice or wheat berries for wild rice.

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Notes about this recipe

  • Eat Your Books

    Can substitute mint, tarragon, dill, lemon balm, or chervil for parsley, sorrel, pea greens, claytonia, watercress, or baby spinach for argula, and brown rice or wheat berries for wild rice.

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