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Wild Rice Salad with Corn, Blueberries, and Almonds

Wild Rice Salad with Corn, Blueberries, and Almonds

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A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.



  • ½ garlic clove, finely grated
  • 4½ teaspoons fresh lemon juice
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Kosher salt, freshly ground pepper

Rice and Assembly

  • ½ cup long-grain brown rice
  • 1 ear of corn, kernels cut from cob
  • 2 tablespoons chopped red onion
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper

Recipe Preparation


  • Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.

  • Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Rice and Assembly

  • Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.

  • Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.

  • Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

  • Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

  • Do Ahead: Rice can be cooked 3 days ahead. Bring to room temperature before serving.

Recipe by Hillstone Restaurant Group,

Nutritional Content

Calories (kcal) 400 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 50 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 8 Sodium (mg) 10Reviews Section

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