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: 6
Calories: 217kcal
Author: Genevieve Doll
Ingredients
1cupwild rice blend, soaked overnight
1 ½teaspoonsalt, divided
½cupwhole pecans
2tablespoonsolive oil
1tablespoonmaple syrup
1 ½teaspoongrated ginger
1teaspooncinnamon
1medium peach, thin wedges
4ouncesblueberries (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.