Crunchy Wild Rice Salad with Blackberry Dressing
- canolainfo.org
Tasty, crunchy, and wild.
Ingredients
Prepare the wild rice up to 2 days in advance to make quick work of this gorgeous salad. A perfect accompaniment to any grilled or roasted meat, also a lovely side in a packed lunch. Serve warm or cold.
- 1/2 cup wild rice 125 mL
- 2 cups water 500 mL
- 1/2 cup celery, diced 125 mL
- 1/2 cup cucumber, diced 125 mL
- 1/4 cup green onion, chopped 60 mL
- 1/2 cup fresh or frozen blackberries, divided 125 mL
- 3 Tbsp red wine vinegar 45 mL
- 1 1/2 Tbsp canola oil 20 mL
- 2 tsp granulated sugar 10 mL
- 1/4 tsp freshly ground pepper 1 mL
- 1/4 cup toasted pecans, chopped 60 mL
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 1/4 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 1/4 cup blackberries, pecans and drizzle with dressing.
Yield: 6 servings. Serving Size: 1/2 cup (125 mL)