Apricot Wild Rice Salad Recipe

3 1 2
Apricot Wild Rice Salad Recipe
Apricot Wild Rice Salad Recipe photo by Taste of Home
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Apricot Wild Rice Salad Recipe

Read Reviews
3 1 2
Publisher Photo
Nutty, fruity and packed with flavor, this make-ahead dish is a wholesome side for all kinds of entrees.” —Barbara Schulte, Payson, Arizona
Recommended: Baking with Squash
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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).
Originally published as Wild Rice Salad in Healthy Cooking December/January 2011, p15

Nutritional Facts

2/3 cup: 293 calories, 12g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 44g carbohydrate (20g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Wild Rice Salad in Healthy Cooking December/January 2011, p15

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lafleur User ID: 2115534 190175
Reviewed Mar. 22, 2011

"Both my husband & I love wild rice, but this stuff is nasty. Hopefully, the birds enjoyed it."

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