Blueberry Wild Rice Salad
- 1 cup wild rice
- 1 teaspoon salt
- 4 cups water
- 1 bunch green onions, sliced
- 1 pint blueberries
- 1 (11-ounce) can mandarin oranges, well drained
- 3/4 cup Lunds or Byerly's Asian Toasted Sesame Dressing
- 1/2 teaspoon orange zest
- salt and pepper to taste
- 1/2 cup roasted almonds
In saucepan combine wild rice, salt and water. Bring to a boil, reduce heat and simmer, covered until kernels are open and tender but not mushy (45-55 minutes). Drain, rinse under cold water and drain again.
In large mixing bowl, combine wild rice, onion, blueberries, and oranges.
In small mixing bowl, combine dressing and orange zest. Drizzle dressing over rice mixture and stir to coat. Season with salt and pepper to taste. Just before serving, stir in almonds.
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