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Wild rice salad

75

  • Prep Time15 mins
  • Total Time1 hr
  • Makes6 Servings
Wild rice salad

Photo, Angus Fergusson.

Chatelaine Triple Tested

Ingredients

  • 1 cup wild rice

  • 1/4 cup chopped walnuts

  • 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 5g, Carbohydrates 26g, Fat 13g, Fibre 3g, Sodium 230mg.

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