Saweet Pecan and Wild Rice Salad

May 14, 2011 by Leanne Vogel August 25, 2017

Black beans, pecans, anise and wild rice tossed in a sweet teriyaki sauce.

Ingredients

• 1/2 cup wild rice
• 1/2 cup brown basmati rice
• 2 1/4 cup water
• 2 tablespoon gluten-free soy sauce
• 1 tablespoon agave or raw unpasteurized honey
• 1 tablespoon sunflower oil
• 1 teaspoon fresh ginger, grated
• 2 teaspoon arrowroot powder – see note
• 1/2 cup black beans
• 1/2 cup red pepper, diced
• 1/2 cup yellow pepper, diced
• 1/4 cup pecans, chopped
• 3 tablespoon currants
• 3 green onions, diced
• 1/2 cup fresh parsley, chopped
• 1/4 teaspoon anise seed
• Himalayan rock salt + fresh pepper, to taste

Instructions

1. To make the rice: place wild rice, basmati, and water in a medium saucepan or rice cooker. Cover and bring to a boil. Once boiling, reduce to simmer and allow to cook for 30-45 minutes, or until water is gone and rice is al dente. Remove cover, transfer to a large bowl and allow to cool for 1 hour.
2. To make the sauce: combine soy sauce, agave/honey, oil, ginger, and arrowroot in a small bowl. Stir to combine and set aside.
3. Bringing it all together: place remaining veggies, nuts, and spices in a large bowl. Add rice and sauce to the mix and stir to coat.

Notes

Arrowroot powder can be substituted with 1 teaspoon of potato starch or corn starch

Nutrition Information Per Serving