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Blueberry and Wild Rice Salad

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1 cup wild rice, washed
2 cups vegetable broth
1/3 cup toasted, chopped pecans
1/2 cup dried cranberries
3/4 cup chopped dried apricots
1/2 cup chopped red onion
1/4 cup lime juice
2 Tbsp. agave nectar
1 1/2 tsp. grated fresh ginger
1 tsp. grated lime peel
6 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
1 cup blueberries


• Combine the rice with the vegetable broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 40 minutes. Let cool. Stir in the pecans, cranberries, apricots, and red onion. Set aside.
• In a small bowl, whisk together the lime juice, agave nectar, ginger, and lime peel. Gradually whisk in the olive oil. Season with the salt and pepper.
• Pour over the rice and mix well. Gently fold in the blueberries. Let sit for 10 minutes before serving.

Makes 4 to 6 servings

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