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
Fennel Wild Rice Salad
Fennel Wild Rice Salad
Prep Time
15 min
Cook Time
55 min
Yield
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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