Wild rice salad
78
- Prep Time15 mins
- Total Time1 hr
- Makes6 Servings
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 5g, Carbohydrates 26g, Fat 13g, Fibre 3g, Sodium 230mg.