Blueberry Wild Rice Salad
"Blueberries are rated highest in antioxidants among over 40 fruits and vegetables." High levels of antioxidant are in the berry's skin -- smaller berries have more antioxidants than plump ones.
- 1 cup wild rice
- 2 cups vegetable broth
- Water
- 1/2 cup chopped filberts (hazelnuts)
- 1/2 cup dried cranberries
- 3/4 cup chopped dried apricots
- 1/2 cup chopped red onion
Wash the wild rice. Combine the rice with vegetable broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is tender but not mushy; less than 40 min. Drain and cool.
Stir in chopped hazelnuts, cranberries, apricots and red onion.
Dressing
- 1/4 cup lime juice
- 2 Tbsp. honey
- 11/2 tsp. grated fresh ginger
- 1 tsp. grated lime peel
- 4 Tbsp. olive oil
- Salt and pepper to taste
- 1 cup Blueberries, fresh or frozen
- 8 oz. mixed fresh salad greens or lightly steamed (wilted) dark greens
In a small bowl, whisk together the lime juice, honey, grated ginger, lime and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Pour dressing over the rice and mix well. Gently fold in the blueberries.
Arrange greens on a platter and mound rice on top.
Adapted from a British Columbia Blueberry Council recipe
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