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U.S. Highbush Blueberry Council

Blueberry Wild Rice Salad
Blueberry-and-Wild-Rice-Salad

Ingredients

  • 1 package (8 ounces) wild rice blend
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3/4 cup blueberries
  • 2 tablespoons balsamic vinegar
  • 1/2 cup toasted pecans, chopped
  • 1/4 cup thinly sliced scallions
  • 3 tablespoons chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare wild rice blend according to package directions; drain well. Remove to mixing bowl; set aside.
  2. In a small skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Reduce heat to low.
  3. Stir in blueberries and vinegar; cook five minutes stirring frequently.
  4. Add blueberry mixture to the rice. Add pecans, scallions, mint, salt and pepper; toss to combine.

Number of servings (yield): 4

Nutrition

334 calories
5.5 grams protein
53 grams carbohydrates
6 grams dietary fiber
14 grams fat
1 gram saturated fat

Calories: 334

Cooking time: 20 – 25 minutes

Type: Lunch

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