Name: Wild Rice and Summer Fruit Salad
Ingredients: 1 cup wild rice blend, soaked overnight; 1 ½ teaspoon salt, divided; ½ cup whole pecans; 2 tablespoons olive oil; 1 tablespoon maple syrup; 1 ½ teaspoon grated ginger; 1 teaspoon cinnamon; 1 medium peach, thin wedges; 4 ounces blueberries (about ¾ cup)

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How this works

Wild Rice and Summer Fruit Salad

This salad's unique mixture of rice and fruit makes for a pleasing blend of textures and flavors.

Course: Salad

Keyword: fruit salad, salad, summer fruit, vegan, vegetarian, wild rice

Servings:

Calories: 217kcal

Author: Genevieve Doll

Ingredients

1 cup wild rice blend, soaked overnight
1 ½ teaspoon salt, divided
½ cup whole pecans
2 tablespoons olive oil
1 tablespoon maple syrup
1 ½ teaspoon grated ginger
1 teaspoon cinnamon
1 medium peach, thin wedges
4 ounces blueberries (about ¾ cup)

Instructions

Fill a medium pot halfway with water and bring to a boil. Drain and rinse rice. Add to boiling water with ½ tsp salt. Reduce heat to medium, cover, and boil for 25-30 minutes, until rice is tender but chewy.
Meanwhile, heat a small sauté pan over medium heat. Add pecans and toast for about 4 minutes, stirring frequently until lightly browned and fragrant. Coarsely chop.
Add olive oil, maple syrup, ginger, cinnamon and remaining 1 tsp salt to a small bowl and whisk to combine.
Drain and briefly rinse with cool water to remove excess starch. Transfer rice to a medium bowl and gently stir in dressing to coat. Season to taste. Add fruit and pecans and stir until combined.

Notes

Experiment with any combination of fresh summer fruit: cherries and sliced plums, raspberries and apricots, and so on.

Nutrition

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