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Wild rice and fruit salad

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    Wild rice and fruit salad Heart Smart Gluten Free Low Sodium

    The wild rice and walnuts pump plenty of protein into this vegetarian salad, keeping you full and satisfied for longer.

    Ingredients

    2 1/2 cups low-sodium vegetable broth
    1 cup uncooked wild rice
    2 teaspoons fresh lemon juice
    2 teaspoons extra-virgin olive oil
    1 1/2 teaspoons honey
    2 kiwi, peeled and diced
    1 cup red grapes, halved
    1/4 cup walnuts, chopped

    Directions

    1. In a medium saucepan, bring vegetable broth to a boil. Add rice. Reduce heat to low, cover and cook for 45 minutes or until rice is tender. Transfer rice to a strainer to drain any excess broth, then set aside to cool.
    2. In a small bowl, combine the lemon juice, honey and oil. Mix until honey is dissolved.
    3. Add kiwi, grapes and walnuts to rice. Add dressing. Toss gently.
    4. Serve immediately.

    Makes 4 servings

    Recipe contains: nuts

    Carb choices per serving: 3

    wild-rice-rhubarb-raisins

    Recipe tip: Here's a tip to save you time and money: Prepare a large batch of rice, mixing several different types such as brown rice and wild rice. Then be creative – use the rice in different dishes all week! Prepared rice lasts up to 1 week in the refrigerator and 6 months in the freezer.

    Nutrition Facts