Wild Rice Salad with Mustard Honey Dressing
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This all-season salad showcases wild rice. However, you can replace it with another Prairie crop, such as pearl barley or wheat berries.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 252 |
| pro | 7 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 51 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 118 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 13% |
| vit A | 6% |
| vit C | 5% |
| folate | 18% |
Suggested Recipes
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2 cups (500 mL) wild rice
1/2 cup (125 mL) diced dried apricots
1/2 cup (125 mL) diced dried apple
1/3 cup (75 mL) raisins or currants
1/4 cup (50 mL) golden raisins
Mustard honey Dressing:
2 tbsp (25 mL) canola oil
2 tbsp (25 mL) orange juice
2 tbsp (25 mL) white_wine_vinegar
4 tsp (20 mL) dijon mustard
1 tsp (15 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chopped fresh mint
Preparation:
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.
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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