| 11 | 70 | 132 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 10 min | 0 min | 6 |
| 1/2 cup | Wild rice, dry |
| 2 cup | Water |
| 1/2 cup diced | Celery |
| 1/2 cup | Cucumber (diced) |
| 1/4 cup | Green onion, scallion, ramp (chopped) |
| 1/2 cup | Blackberries (divided) |
| 3 tbsp | Red wine vinegar |
| 1 1/2 tbsp | Canola oil (or olive oil - avocado oil) |
| 2 tsp | Granulated sugar |
| 1/4 tsp | Black pepper |
| 1/4 cup | Pecans (toasted) |
1. In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 60 minutes. Remove from heat with lid still on and allow to stand for 30 – 60 minutes until desired texture is achieved. Drain and cool.
2. In a large bowl, combine rice, celery, cucumber and green onion.
3. Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, canola oil, sugar and pepper.
4. When ready to serve in a large bowl or individual plates, place rice mixture on bottom, sprinkle with remaining ¼ cup blackberries, pecans and drizzle attractively with dressing.
Blackberries
are an excellent source of antioxidants which are so important for healthy immunity!
| Fruit | 0.2 |
| Grain | 0.4 |
| Meat Alternative | 0.2 |
| Vegetables | 0.5 |
