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Location: Texas, United States

Sunday, August 29, 2010

Blueberry And Wild Rice Salad

From Dierbergs.

1/2 cup wild rice
1/2 cup long grain brown rice
1 can (14 oz) reduced sodium chicken broth
1/2 cup sweetened dried cranberries
1/4 cup thinly sliced green onion
1/2 tsp grated lime peel
2 Tbsp lime juice
1 Tbsp olive or vegetable oil
1 1/2 cups fresh blueberries
3 Tbsp chopped walnuts, toasted

In medium saucepan, combine wild rice, brown rice, and broth. Bring to a boil over high heat. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 40 minutes. Cool to room temperature. Add dried cranberries and green onion. In small bowl, stir together lime peel and juice, and oil; drizzle over salad and toss to coat. If desired, cover and refrigerate until serving. Just before serving, stir in blueberries and nuts. Makes 6 servings (five cups).

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