Wild Rice & Pecan Salad

December 16, 2012 by Leanne Vogel August 15, 2014

Chilled wild rice salad with pecans and a sweet garlic ginger dressing.

Ingredients

Salad

• 3/4 cup dry wild rice
• 3/4 cup dry brown rice
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 cup raw pecan halves, roughly chopped
• 1/4 cup dried currants
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced

Dressing

• 1/3 cup extra-virgin olive oil
• 3 tablespoons coconut vinegar
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons coconut nectar
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• Pinch sea salt, optional

Instructions

1. Cook both types of rice in separate pots as per package instructions. Drain and set aside to cool.
2. Meanwhile combine dressing ingredients in a blender and blend until emulsified.
3. Combine cooled rice with remaining ingredients and pour dressing over top. Stir to coat, cover and place in the fridge to chill for a couple of hours.

Nutrition Information Per Serving