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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.


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


  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

First Published: 11/05/2014
Last Reviewed: 11/05/2014

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.
wild rice and fruit salad label