Wild rice and fruit salad

Heart Smart Gluten Free Low Sodium

The wild rice and walnuts pump plenty of protein into this vegetarian salad, leaving you feeling full and satisfied.


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

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First Published: 11/05/2014
Last Reviewed: 10/28/2022

wild rice salad in wooden spoon scattered on wooden board 535213914
Tip: To save time and money cook up a large batch of rice. Mix several types such as brown rice and wild rice and use in different dishes all week. Cooked rice lasts up to 1 week in the refrigerator and 6 months in the freezer.


wild rice and fruit salad label