When the blueberries are as perfect as they are this summer, I try to sneak them into just about everything! Combined with wild rice, pecans, parsley, and green onion, this salad is a meal on its own or perfect as a side salad. I used mandarin white balsamic vinegar in the dressing but regular balsamic or apple cider vinegar is also delicious. In the winter the fresh berries can be substituted with dried blueberries, cranberries, cherries or raisins! It keeps well in the fridge for several days so make a big batch or half it if you like!
Ingredients:
Serves 6
- 2 cups of uncooked wild rice
- 5 green onions, chopped
- 1 cup of italian flat leaf parsley, minced
- 2 cups of fresh organic blueberries
- 1 cup of toasted pecans
Cook the wild rice in plenty of water for about 45 min. The rice is cooked when the grains begin to open and curl slightly. While the rice is cooking, prepare the vegetables and make the dressing. When the rice is cooked, drain it well and toss it while warm with the dressing. (recipe follows)
Allow the dressed rice to cool to room temperature.
The Dressing:
- 1/2 cup of flavoured white balsamic vinegar, regular balsamic vinegar or apple cider vinegar
- 1 tsp. himalayan pink salt
- 1 tsp. dijon mustard
- 1/2 cup olive oil
- 2 Tbsp. of Braggs liquid aminos or Tamari
- lots of freshly cracked pepper
Whisk the dressing ingredients together in a small bowl.
To serve:
Toss the vegetables and the blueberries with the dressed rice. Top with additional freshly cracked pepper and a splash or two of Braggs or Tamari to brighten the flavours if desired. Store leftovers in the fridge for 3 or 4 days.
