Strawberry Pecan Wild Rice Salad

Most people think of wild rice as a winter food to be served warm, but it also makes a great base for a salad!  Wild rice is actually high in protein and fiber so it is a healthy option for a salad base too!  The recipe I am sharing with you today combines it with sweet strawberries and crunchy pecans for a delicious hearty summer salad!  This is perfect for making ahead of time for a picnic, or to pack in lunches too!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes | Ready in: 1 hour

Ingredients

• 2/3 cup long grain wild rice
• filtered water
• 2 cups quartered organic strawberries
• 1 cup toasted pecans
• 2 small organic shallots, minced
• 2 good handfuls organic arugula
• 1/4 cup fresh basil, chopped
• 1/4 cup lemon juice
• 2 Tbsp avocado oil
• 1 Tbsp maple syrup
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Combine the wild rice with just enough water to cover it in a medium pot, and cover and bring to a boil.  Lower to a simmer, and cook for about 40 minutes or until the rice is tender and is beginning to split and flower.  Remove from the heat, rinse and drain well.  Let cool until room temperature.
2. In a bowl, combine the rice, berries, pecans, shallots, basil, and arugula with the rice.
3. Whisk together the lemon juice, avocado oil, maple syrup, sea salt, black pepper and pour over the salad in the bowl.
4. Mix until everything is combined.
5. Serve!