Summer Wild Rice
Created by breezermom on August 14, 2016
- Servings: 5
- Prep Time: 25m
- Cook Time: 20m
- Recipe #24699
Ingredients
- FOR THE RICE
- 1 package (4 ounce) dry wild rice
- Lemon Vinaigrette, divided
- 1/3 cup currants
- 1/3 cup orange juice
- 1/2 cup cucumber, peeled, seeded and sliced
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon grated orange rind
- Freshly ground pepper, to taste
- 1 avocado, peeled and coarsely chopped (ripe)
- 1/2 cup pecans, chopped (optional)
- 1/4 cup fresh mint, chopped (optional)
- FOR THE LEMON VINAIGRETTE
- 1/3 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 2/3 cup olive oil
How to Make
-
Step 1: For the Rice:
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Step 2: Cook the rice according to package directions; drain. Combine rice and 1/2 cup lemon vinaigrette; let cool to room temperature.
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Step 3: Combine the currants and orange juice; let stand 15 minutes. Drain well, discarding the orange juice.
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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.
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Step 5: For the Lemon Vinaigrette:
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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.
Nutritional Facts
- 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