Wild rice salad

Prep 15 min
Total 60 min
Makes 6 Servings



1 cup
wild rice
1/4 cup
chopped walnuts
1/4 cup
red-wine vinegar
1 tbsp
Dijon mustard
2 tsp
1/2 tsp
1/4 cup
olive oil
1/4 cup
red onion, chopped
1/4 cup
dried blueberries


  • 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.


Calories 231, Protein 5 g, Carbohydrates 26 g, Fat 13 g, Fibre 3 g, Sodium 230 mg.
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