A perfect accompaniment to any grilled or roasted meat, also a lovely side in a packed lunch.
Tips
Prepare the wild rice up to two days in advance to make quick work of this gorgeous salad. Serve warm or cold.
Makes 6 servings
Cooking time: n/a
Ingredients
½ cup (125 mL) wild rice
2 cups (500 mL) water
½ cup (125 mL) celery, diced
½ cup (125 mL) cucumber, diced
¼ cup (125 mL) green onion, chopped
½ cup (125 mL) fresh or frozen blackberries, divided
3 Tbsp (45 mL) red wine vinegar
1½ Tbsp (20 mL) canola oil
2 tsp (10 mL) granulated sugar
¼ tsp (1 mL) freshly ground pepper
¼ cup (60 mL) toasted pecans, chopped
Instructions
1. In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 60 minutes. Remove from heat with lid still on and allow to stand for 30 – 60 minutes until desired texture is achieved. Drain and cool.
2. In a large bowl, combine rice, celery, cucumber and green onion.
3. Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, canola oil, sugar and pepper.
4. When ready to serve in a large bowl or individual plates, place rice mixture on bottom, sprinkle with remaining ¼ cup blackberries, pecans and drizzle attractively with dressing.
Notes
Carbohydrate exchange information
1 Carbohydrate Choice
1 Fat Choice
Yield: 6 servings Serving Size: ½ cup (125 mL)
Courtesy of www.canolainfo.org.
http://www.diabetes.ca/diabetes-and-you/recipes/crunchy-wild-rice-salad-with-blackberry-dressing