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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons white wine vinegar 1/4 teaspoon pepper 1/4 cup fresh mint |
||
| Calories 329 | ||
| Calories from Fat 50 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 149mg | 6% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 65.1g | 21% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 21.0g | ||
| Protein 9.2g | 18% | |
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Wild Rice Salad With Mustard Honey Dressing
By: Charmie777
Jun 17, 2006
This is from Canadian Living magazine. Instead of wild rice you can use barley or wheat berries!
SERVES 6 -8
Ingredients
- 2 cups wild rice
- 1/2 cup diced dried apricot
- 1/2 cup diced dried apple
- 1/3 cup raisins or currant
- 1/4 cup golden raisin
Mustard Honey Dressing
- 2 tablespoons canola oil
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 4 teaspoons Dijon mustard
- 1 teaspoon liquid honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh mint
Directions
1
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside.2
Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, add mint and toss to combine.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Sharon123
On Jun 27, 2008
I enjoyed this salad for lunch today. I used fresh apple as I had no dried, and used some cranberries too. For the dressing I used maple syrup in place of honey. The mint was a nice touch. I also quartered the recipe. Thanks Charmie! Made for ZWT4.
From: CraftScout
On Jun 26, 2008
I think my family does not understand the concept of rice salads. grins I got a bunch of, "It would taste much better warm," and "It's too cold". I would love to be able to say that I understand the concept and loved it, but I really don't like wild rice. I think this would have been better (for us) if there had been something else in it. 2 cups of wild rice cooks up to 7 cups, so this is not a fruit salad with some wild rice in it. This is a big bowl of wild rice with a little bit of fruit in it. It was a good experiment for our family, though. Thank you for trying, made for ZWT4.
From: Chef Kate
On Jun 29, 2006
Excellent combination. Made this as an accompaniment to grilled fish and vegetables. It did marinate in the dressing for several hours and got better and better. Can't wait to try this with barley.
From: SusieQusie
On Jun 21, 2006
This was my ZWT Canada Day food fest recipe for Manitoba. It made a lovely & light side to Moroccan chicken (wild combo, I know, but I'm traveling fast
I tasted the dressing as I added ingredients & stopped the mustard at 2 tsps. and that was perfect for me. I had the remaninder as a snack later & I think it was even better after sitting for longer. Thanks for posting!
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