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Blueberry Wild Rice Salad




Source of Recipe


by Laurel, adapted from a British Columbia Blueberry Council recipe


List of Ingredients




1 cup wild rice
2 cups chicken or vegetable broth
water

1/2 cup chopped toasted hazelnuts
1/2 cup dried cranberries (I used dried cherries)
3/4 cup chopped dried apricots
1/2 cup chopped red onion
1/4 cup lime juice
2 tbsp honey
1 1/2 tsp grated fresh ginger
1 tsp grated lime peel
4 tbsp olive oil
dash salt and pepper
1 cup blueberries, fresh or frozen
8 oz mixed greens

Recipe



Wash the wild rice. Combine the rice with chicken or vegetable broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 40 min. Drain and cool. Stir in hazelnuts, cranberries, apricots and red onion.

Prepare dressing: In a small bowl whisk together the lime juice, honey, grated ginger, lime and lime peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Pour over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter and mound rice on top.

Note: I added 2 cups of chopped cooked chicken breast to the salad and didn’t serve it on the greens.