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Wild Rice and Summer Fruit Salad

Wild Rice and Summer Fruit Salad

Made With

Instructions

Step 1
Fill a medium pot halfway with water and bring to a boil. Drain and rinse rice. Add to boiling water with ½ tsp salt. Reduce heat to medium, cover, and boil for 25-30 minutes, until rice is tender but chewy.
Step 2
Meanwhile, heat a small sauté pan over medium heat. Add pecans and toast for about 4 minutes, stirring frequently until lightly browned and fragrant. Coarsely chop.
Step 3
Add olive oil, maple syrup, ginger, cinnamon and remaining 1 tsp salt to a small bowl and whisk to combine.
Step 4
Drain and briefly rinse with cool water to remove excess starch. Transfer rice to a medium bowl and gently stir in dressing to coat. Season to taste. Add fruit and pecans and stir until combined.
Ingredients
1 cup wild rice blend, soaked overnight
1 ½ teaspoon salt, divided
½ cup whole pecans
2 tablespoons olive oil
1 tablespoon maple syrup
1 ½ teaspoon grated ginger
1 teaspoon cinnamon
1 medium peach, thin wedges
4 ounces blueberries (about ¾ cup)
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