Blooming Wild Rice & Blackberry Salad

You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck. You can bloom a batch of rice ahead of time and refrigerate it up to 5 days prior to making this salad or using it in other recipes.

*Bloomed Wild Rice: Rinse 1 cup uncooked, organic wild rice in a mesh strainer; place in a bowl and add purified water until there is at least 1 inch water above the rice. Let rice soak for 2–3 days until rice “blooms,” changing the water 1–2 times a day. The rice has bloomed when it is chewy and fluffy and the white interior of each grain opens.  
 

Blooming Wild Rice & Blackberry Salad

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Servings

6 people

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Ingredients

• FOR THE SALAD:
• Bloomed Wild Rice*
• 2 cups baby arugula
• ½ cup raw walnuts or raw nut of choice
• ½ cup roughly chopped fresh mint
• ½ cup roughly chopped fresh parsley
• ⅓ cup thinly sliced shallots
• 1 cup whole blackberries or substitute halved fresh cherries
• 1 cucumber
• FOR THE DRESSING:
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon finely grated fresh ginger
• 2 teaspoons raw apple cider vinegar
• 2 teaspoons raw honey
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup cold-pressed olive oil

Ingredients FOR THE SALAD: Bloomed Wild Rice* 2 cups baby arugula ½ cup raw walnuts or raw nut of choice ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh parsley ⅓ cup thinly sliced shallots 1 cup whole blackberries or substitute halved fresh cherries 1 cucumber FOR THE DRESSING: 2 tablespoons lemon juice Zest of 1 lemon 1 teaspoon finely grated fresh ginger 2 teaspoons raw apple cider vinegar 2 teaspoons raw honey 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper ⅓ cup cold-pressed olive oil

Servings 6 people Print Recipe

Instructions

1. Bloom wild rice 2–3 days before making salad.*
2. To make salad: Drain and rise the bloomed rice; place in a large bowl. Add arugula, nuts, mint, parsley, shallots and berries. Using a vegetable peeler, peel cucumber into long thin ribbons; add to bowl.
3. To make dressing: In a small bowl, whisk together lemon juice, lemon zest, ginger, vinegar, honey, salt and pepper. Slowly add oil in a thin, steady stream, whisking continuously until emulsified. Pour dressing over salad mixture and toss to coat; serve immediately.

Recipe Notes

Nutrition Facts

Blooming Wild Rice & Blackberry Salad

Amount Per Serving

Calories 292 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 2g 10%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Sodium 397mg 17%

Total Carbohydrates 29g 10%

Dietary Fiber 5g 20%

Sugars 5g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 292 cal, 18g fat (12g mono, 3g poly, 2g sat), 0mg chol, 397mg sodium, 29g carb (5g fiber, 5g sugars), 6g protein