Wild Rice Salad

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
Servings: servings
Servings: servings
  1. 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.
  2. 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.