Crunchy Wild Rice Salad with Blackberry Dressing
Ingredients
- ½ cup wild rice 125 mL
- 2 cups water 500 mL
- ½ cup celery, diced 125 mL
- ½ cup cucumber, diced 125 mL
- ¼ cup green onion, chopped 60 mL
- ½ cup fresh or frozen blackberries, divided 125 mL
- 3 Tbsp red wine vinegar 45 mL
- 1 ½ Tbsp canola oil 20 mL
- 2 tsp granulated sugar 10 mL
- ¼ tsp freshly ground pepper 1 mL
- ¼ cup toasted pecans, chopped 60 mL
Instructions
- 1. 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.
- 2. In a large bowl, combine rice, celery, cucumber and green onion.
- 3. Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, canola oil, sugar and pepper.
- 4. 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 with dressing.
Yield
6 servings
serving size
½ cup (125 mL)
nutritional analysis
Per Serving
| Calories | 130 |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 16 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Protein | 3 g |
| Sodium | 10 mg |
| Potassium | 135 mg |
