Wild rice and pecan salad
Discover a delicious and nutritious Wild Rice and Pecan Salad recipe, featuring white rice, crunchy celery, fresh scallions, toasted pecans, and a zesty dressing made with lemon juice, olive oil, vinegar, Greek yogurt, and a hint of sweetness. Perfect for a refreshing side dish or light main course!
- 15 Mar 2024
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 10 Ingredients
This Wild Rice and Pecan Salad is a refreshing and flavorful dish that combines the earthy taste of wild rice with the crunchiness of pecans and the freshness of veggies and herbs. It's perfect for a light lunch or as a side dish to complement your main course. Packed with nutrients and offering a delightful blend of textures and flavors, this salad is sure to become a favorite.
Ingredients:
Instructions:
- In a medium saucepan, bring 1 cup of water to a boil. Add the 1/2 cup of white rice.
- Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- Once cooked, remove from heat and let it cool to room temperature.
- While the rice is cooking, finely chop the celery and scallions. Set aside.
- In a dry skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
- Remove from heat and let them cool.
- In a small bowl, whisk together the lemon juice, olive oil, vinegar, Greek yogurt, and sugar until well combined. Set aside.
- In a large mixing bowl, combine the cooked and cooled rice, chopped celery, scallions, toasted pecans, and chives.
- Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated with the dressing.
- Taste and adjust the seasoning if needed. You can add a bit more lemon juice or vinegar for extra tanginess, or a pinch of salt and pepper to taste.
- Transfer the salad to a serving dish and garnish with a few extra chopped chives or whole pecans if desired.
- Serve at room temperature or chilled.
Tips:
- Rinse the wild rice thoroughly before cooking to remove any excess starch.
- You can toast the pecans for a few minutes in a dry skillet to enhance their nutty flavor.
- Feel free to add other ingredients like dried cranberries or feta cheese to customize the salad to your taste.
- For a more intense flavor, let the salad sit in the refrigerator for an hour before serving to allow the ingredients to meld together.
- Use fresh lemon juice for a more vibrant and zesty flavor compared to bottled lemon juice.
- Adjust the seasoning with salt and pepper to suit your taste preferences.
Your Wild Rice and Pecan Salad is now ready to be enjoyed! This dish is not only delicious but also packed with nutrients. Whether served as a standalone meal or a side dish, it's a versatile addition to your culinary repertoire. Enjoy the vibrant flavors and the satisfying crunch with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 2.17g | 1% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 1.38g | 4% |
| Sugar 1.68g | 2% |
| Fat | |
| Fat 7g | 9% |
| Saturated 0.79g | 3% |
| Cholesterol 0.24mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 6mg | 1% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.01ug | 1% |
| Vitamin C 3.51mg | 4% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.92mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 120mg | 3% |
| Selenium, Se 2.74ug | 5% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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