Blueberry and Wild Rice Salad
- Adapted from BC Blueberry Council
Enjoy this side dish of wild rice and benefit from being gluten-free, high in fibre, low in fat, and source of Vitamin C, calcium, and other minerals.
| Prep. | 15 minutes |
|---|---|
| Cook | 40 minutes |
| Ready In | 55 minutes |
| Yield | serves 4-6 (side dish) |
Ingredients
- 1 cup wild rice (uncooked)
- 2 cups chicken broth
- Water
- 1/3 cup hazelnuts
- 1/2 cup dried cranberries
- 3/4 cup dried apricots
- 1/2 cup red onion
- 1/4 cup lime juice
- 2 tbsp. honey
- 1 1/2 tsp. fresh ginger
- 1 tsp lime zest
- 4 tbsp olive oil
- Salt to taste
- Pepper to taste
- 1 cup fresh blueberries
- 8 oz mixed salad greens
Directions
Combine the rice with the chicken broth and enough water to cover by 1 inch in a medium saucepan.
Bring to a boil, reduce heat, and simmer until rice is tender but not mushy (30-40 minutes).
Chop hazelnuts, dried apricots, red onion and set aside.
Drain and cool rice.
Stir in hazelnuts, cranberries, apricots, and red onion.
To make the dressing, combine the lime juice and grated zest, honey and grated ginger.
Gradually whisk in the olive oil until emulsified, and season to taste with salt and pepper.
Pour over the rice and mix well, then gently fold in the blueberries.
Arrange greens on a platter and mound the rice on top.
Notes
Chicken broth maybe substituted with vegetable broth
Fresh blueberries maybe substituted with frozen blueberries once thawed