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Apricot Wild Rice Salad

 Apricot Wild Rice Salad
Nutty, fruity and packed with flavor, this make-ahead dish is a wholesome side for all kinds of entrees.” —Barbara Schulte, Payson, Arizona
16 ServingsPrep: 15 min. Cook: 55 min. + chilling

Ingredients

  • 3 cups water
  • 2 cups uncooked wild rice
  • 2 cups finely chopped dried apricots
  • 2 cups dried cherries
  • 1 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons maple syrup
  • 1-1/2 teaspoons salt

Directions

  • In a large saucepan, bring water and rice to a boil. Reduce heat;
  • cover and simmer for 45-50 minutes or until rice is tender. Drain if
  • necessary. Transfer to a large bowl; cool completely.
  • Meanwhile, place apricots in a small bowl; cover with boiling water.
  • Let stand for 5 minutes; drain. Stir the apricots, cherries and
  • walnuts into rice. In a small bowl, whisk the oil, lemon juice,
  • maple syrup and salt. Pour over rice mixture and mix well.
  • Refrigerate for at least 30 minutes. Yield: 15 servings (2/3 cup
  • each).
Nutritional Facts: 2/3 cup equals 293 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 234 mg sodium, 44 g carbohydrate, 3 g fiber, 5 g protein.