- Boil 3 cups water in a medium saucepan. Stir in rice and reduce heat to medium-low. Simmer, covered, until most liquid is absorbed, 40 to 45 min. Drain excess water. Fluff and let cool slightly.
- Toast nuts in a non-stick frying pan over medium. Stir often until golden, about 5 min. Set aside to cool.
- Whisk vinegar with Dijon, maple syrup, salt and oil in a small bowl. Add onion and let stand for at least 10 min.
- Stir onion and vinaigrette into warm rice. Stir in blueberries and nuts. Serve warm or chill in refrigerator for at least 1 hour before serving.
Protein 5 g
Carbohydrates 26 g
Fat 13 g
Fibre 3 g
Sodium 230 mg