Crunchy Wild Rice Salad with Blackberry Dressing
A perfect accompaniment to any grilled or roasted meat, also a lovely side in a packed lunch
Tips
Prepare the wild rice up to two days in advance to make quick work of this gorgeous salad. Serve warm or cold.
Makes 6 servings
Cooking time: n/a
Ingredients
- ½ cup (125 mL) wild rice
- 2 cups (500 mL) water
- ½ cup (125 mL) celery, diced
- ½ cup (125 mL) cucumber, diced
- ¼ cup (125 mL) green onion, chopped
- ½ cup (125 mL) fresh or frozen blackberries, divided
- 3 Tbsp (45 mL) red wine vinegar
- 1½ Tbsp (20 mL) canola oil
- 2 tsp (10 mL) granulated sugar
- ¼ tsp (1 mL) freshly ground pepper
- ¼ cup (60 mL) toasted pecans, chopped
Instructions
- In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 60 minutes. Remove from heat with lid still on and allow to stand for 30 – 60 minutes until desired texture is achieved. Drain and cool.
- In a large bowl, combine rice, celery, cucumber and green onion.
- Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, canola oil, sugar and pepper.
- When ready to serve in a large bowl or individual plates, place rice mixture on bottom, sprinkle with remaining ¼ cup blackberries, pecans and drizzle attractively with dressing.
Notes
Carbohydrate exchange information
1 Carbohydrate Choice
1 Fat Choice
Yield: 6 servings Serving Size: ½ cup (125 mL)
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