Wild Rice Salad

Name: Wild Rice Salad
Total time: 15 min
Yield: 15 servings
Ingredients: 3 cups water; 2 cups uncooked wild rice; 2 cups dried apricots (finely chopped); 2 cups dried cherries; 1 cup walnuts (chopped); 1/2 cup olive oil; 1/3 cup lemon juice; 2 tbsp maple syrup; 1 1/2 tsp salt

Best Health

Nutty, fruity and packed with flavour, this make-ahead dish is a wholesome side for all kinds of entrees.

Taste of Home Magazine, December/January 2011

Servings	Prep Time	Cook Time
15servings	15minutes	55minutes + chilling

Servings	Prep Time
15servings	15minutes

Cook Time

55minutes + chilling

Course Dinner, Lunch
Cuisine Grains, Salads

Ingredients

3 cups water
2 cups uncooked wild rice
2 cups dried apricots finely chopped
2 cups dried cherries
1 cup walnuts chopped
1/2 cup olive oil
1/3 cup lemon juice
2 tbsp maple syrup
1 1/2 tsp salt

Servings: servings

Units:

Ingredients

3 cups water
2 cups uncooked wild rice
2 cups dried apricots finely chopped
2 cups dried cherries
1 cup walnuts chopped
1/2 cup olive oil
1/3 cup lemon juice
2 tbsp maple syrup
1 1/2 tsp salt

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Grains, Salads

Instructions

In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely.
Meanwhile, place apricots in a small bowl; cover with boiling water. Let stand for 5 minutes; drain. Stir the apricots, cherries and walnuts into rice. In a small bowl, whisk the oil, lemon juice, maple syrup and salt. Pour over rice mixture and mix well. Refrigerate for at least 30 minutes.

Recipe Notes

2/3 cup equals 293 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 234 mg sodium, 44 g carbohydrate, 3 g fibre, 5 g protein.

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