Summer Salad with Grilled Vegetables and Wild Rice

Combine the olive oil, rice vinegar, honey, minced garlic, salt, and pepper in a small measuring cup, bowl, or jar.

Take the fresh basil leaves and finely chop, then stir into the vinaigrette mixture.

Set aside until ready to serve.

Start with the wild rice as it has the longest cooking time. Rinse the uncooked wild rice in a fine mesh strainer for 1-2 minutes, then add to your rice cooker or pot. Add water in a 2:1 or 3:1 ratio (depending on your cooking method and volume). Rice cooker method will cook 45-60 minutes, stovetop cooking (simmering, covered) will cook 45-50 minutes.

When rice is tender and split at the seams, revealing the inside of the grains, remove from heat and fluff with a fork. If needed, gently strain extra liquid before serving.

As the rice is cooking, prepare the vegetables. To quick cook the sweet corn, shuck the ears of corn. Wrap in a damp paper towel and microwave on high heat for two minutes. Continue with grilling over high heat until char marks appear, then carefully cut the kernels from the cob.

Slice the squash, zucchini, and bell peppers to your desired width and shape. Season lightly with preferred spice mix if desired, then grill on both sides. Rotate 1/4 turn halfway through cooking on each side for additional grill marks.

To assemble and serve, layer the arugula or salad greens onto a serving tray (for family-style) or salad bowls or plates. Top with the grilled vegetables, fresh blueberries, feta cheese, and wild rice. Drizzle the Sweet Basil Vinaigrette over the top and serve immediately.