Preparation time:

15 minutes

Total time:

60 minutes

Makes:

6 Servings

Photo by Angus Fergusson

Ingredients

• 1 cup wild rice
• 1/4 cup walnut pieces
• 1/4 cup red-wine vinegar
• 1 tbsp Dijon mustard
• 2 tsp maple syrup
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/4 cup red onion, chopped
• 1/4 cup dried blueberries

Instructions

• 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.

Nutrition (per Serving)

calories

231

protein

5 g

carbohydrates

26 g

fat

13 g

fibre

3 g

sodium

230 mg