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Fennel Wild Rice Salad

This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! —Aimee Day, Ferndale, Washington
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    2 servings

Ingredients

  • 1/3 cup uncooked wild rice
  • 1 cup water
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons olive oil
  • 1/4 cup thinly sliced fennel bulb
  • 2 tablespoons salted pumpkin seeds or pepitas
  • 2 tablespoons dried cherries
  • 1 green onion, sliced
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  • Rinse wild rice thoroughly; drain. In a small saucepan, combine water and rice; bring to a boil. Reduce heat; simmer, covered, 50-55 minutes or until rice is fluffy and tender. Drain if necessary.
  • Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss to coat. Stir in remaining ingredients.
Nutrition Facts
3/4 cup: 208 calories, 7g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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