Wild rice salad

63

PREP TIME

15 min

TOTAL TIME

60 min

Makes

6 Servings

Wild rice salad

Photo, Angus Fergusson.


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