Blueberry and Wild Rice Salad

2.7 (3 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind