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Crunchy wild rice salad with blackberry dressing

A perfect accompaniment to any grilled or roasted meat.
Recipe and photo provided by CanolaInfo.org
Crunchy wild rice salad with blackberry dressing in a wooden bowl.
6 servings / 1 hr 15 min

Prep 15 min / Cook 1 hr

Prepare the wild rice up to 2 days in advance to make quick work of this gorgeous salad. A perfect accompaniment to any grilled or roasted meat, also a lovely side in a packed lunch. Serve warm or cold.

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 (50 mL) green onion, chopped
  • ½ cup (125 mL) fresh or frozen blackberries, divided
  • 3 tbsp (45 mL) red wine vinegar
  • 1 ½ tbsp (22 mL) canola oil
  • 2 tsp (10 mL) granulated sugar
  • ¼ tsp (1 mL) freshly ground pepper
  • ¼ cup (50 mL) toasted pecans, chopped
Directions
  1. In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 45-60 minutes, until grains have started to pop. 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 (50 mL) 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 (50 mL) blackberries, pecans and drizzle attractively with dressing.
Nutritional info per serving (1 cup/250 ml)
  • Calories 130
  • Protein 3 g
  • Total Fat 7 g
    Saturated Fat 0.5 g
    Cholesterol 0 mg
  • Carbohydrates 16 g
    Fibre 2 g
    Total sugars 3 g
    Added sugar 1 g
  • Sodium 10 mg
  • Potassium 135 mg