Diabetic Food Recipes (Crunchy Wild Rice Salad with Blackberry Dressing)

 
 A perfect accompaniment to any grilled or roasted meat, also a lovely side in a packed lunch

Tips

Prepare the wild rice up to two days in advance to make quick work of this gorgeous salad. Serve warm or cold.

Makes 6 servings

Cooking time: n/a

Ingredients

½ cup (125 mL) wild rice

2 cups (500 mL) water

½ cup (125 mL) celery, diced

½ cup (125 mL) cucumber, diced

¼ cup (125 mL) green onion, chopped

½ cup (125 mL) fresh or frozen blackberries, divided

3 Tbsp (45 mL) red wine vinegar

1½ Tbsp (20 mL) canola oil

2 tsp (10 mL) granulated sugar

¼ tsp (1 mL) freshly ground pepper

¼ cup (60 mL) toasted pecans, chopped

Instructions

In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 60 minutes. Remove from heat with lid still on and allow to stand for 30 – 60 minutes until desired texture is achieved. Drain and cool.

In a large bowl, combine rice, celery, cucumber and green onion.

Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, canola oil, sugar and pepper.

When ready to serve in a large bowl or individual plates, place rice mixture on bottom, sprinkle with remaining ¼ cup blackberries, pecans and drizzle attractively with dressing.

Notes

Carbohydrate exchange information
1 Carbohydrate Choice
1 Fat Choice