Start by rinsing the wild rice under cold running water. This helps remove any excess starch. Then, in a pot, combine the rinsed rice with water, using a ratio of 1 cup of wild rice to 4 cups of water. Bring it to a boil, then reduce to a simmer, cover, and let it cook until tender, about 45 minutes. You want the rice to be fluffy and not mushy.
While the rice is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, and minced garlic. If you like, you can add some dried or fresh herbs for an extra layer of flavor. Set this aside to let the flavors meld.
Next, it's time to prepare the veggies. Dice the orange bell pepper into small pieces, slice the green onions thinly, and halve or quarter the grape tomatoes. Roughly chop the fresh spinach. Once done, place all the chopped veggies in a large mixing bowl.
When the wild rice is cooked, drain any excess water. Immediately add the hot rice to the bowl with the veggies. The heat from the rice will slightly wilt the spinach, making it tender and flavorful.
Now, whisk the dressing one more time to ensure all ingredients are well combined, then pour it over the salad. Toss everything gently to combine, making sure all the veggies and rice are well coated with the dressing.
For the best flavor, you can serve the salad immediately, but I recommend letting it chill in the fridge for an hour or more. This allows the flavors to deepen and become even more delicious.
