Wild Rice Salad
If wild rice isn’t available, this salad can be made with 2 1/2 cups of another cooked whole grain, such as brown rice or wheat-berries.
- 2 1/2 cups of cooked wild rice (from about 1 cup uncooked)
- 2/3 cup chopped dried figs
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup chopped red bell pepper
- 1/4 cup slivered almonds, toasted
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped red onion
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Toss all ingredients together and serve cold.
Serves 8
NUTRITION
Per 1/2 cup serving:
- Calories: 138
- Fat: 5 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 40 mg
- Carbohydrate: 21 g
- Dietary Fiber: 3 g
- Sugars: 7 g
- Protein: 3 g
