Summer Wild Rice
Recipe: #24699
August 14, 2016
Categories: Salads, Side Dishes, Cucumber, Southern, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Wild Rice, more
"Cool rice dish for summer....full of flavor!"
Original is 5 servings
Ingredients
- FOR THE RICE
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- FOR THE LEMON VINAIGRETTE
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Nutritional
- Serving Size: 1 (156.3 g)
- Calories 492.2
- Total Fat - 42.1 g
- Saturated Fat - 5.7 g
- Cholesterol - 1.4 mg
- Sodium - 490 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 5.5 g
- Sugars - 5.1 g
- Protein - 6.1 g
- Calcium - 49.3 mg
- Iron - 1.5 mg
- Vitamin C - 26.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For the Rice:
Step 2
Cook the rice according to package directions; drain. Combine rice and 1/2 cup lemon vinaigrette; let cool to room temperature.
Step 3
Combine the currants and orange juice; let stand 15 minutes. Drain well, discarding the orange juice.
Step 4
Combine the rice mixture, currants, cucumber, and the next 4 ingredients. Add remaining 1/4 cup lemon vinaigrette; toss gently to combine. Add avocado and, if desired, pecans and mint; toss well.
Step 5
For the Lemon Vinaigrette:
Step 6
Position the knife blade in a food processor bowl; add first 4 ingredients and process until blended. With the processor running, pour olive oil through the food chute in a slow, steady stream, processing until blended.
Tips
No special items needed.
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