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Wild Rice Trail Mix Salad

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There are so many wonderful grains out there- but we sometimes forget about rice. Cooking up a batch of grains (like rice) ahead of time for the week is a great way prep meals. I felt inspired by the nutty flavors of trail mix and added some of my favorite ingredients into the rice!

Further Food Commentary:

Love how the heart healthy fats, fiber and protein from the nuts make this a well rounded and balanced vegetarian dish, not to mention an inexpensive way to cook for the week! I also love the addition of the fruit and scallions for a nice savory and sweet mixture not to mention the antioxidant boost! I would even add a bit of coconut milk or almond milk to this and have it for breakfast in a pinch!


By Amy Shapiro, MS, RD, CDN
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Wild Rice Trail Mix Salad

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:40 mins
  • Servings: 6

Ingredients

1 cup long grain brown rice (uncooked)
1 cup wild rice (uncooked)
2 cups mint tea
2 cups water
¼ cup sliced almonds
¼ cup chopped walnuts
2 tablespoons olive oil
1 tablespoon walnut oil
2 tablespoon apple cider vinegar
¼ cup dried cherries
¼ cup dried apricots (chopped)
2 stalks celery (sliced)
4 scallions (sliced)
Salt and pepper

Instructions

  1. Combine tea, water, long grain brown rice and wild rice in a medium sized sauce pan.
  2. Bring to a boil then reduce heat to low, cover.
  3. Let cook for 40 minutes. Remove from heat. Cool completely.
  4. In a small skillet on medium high heat, add the nuts. Toast them, stirring frequently, until lightly browned and aromatic. Remove from pan and let cool.
  5. In a large bowl combine the cooled, cooked rice, with the oil, vinegar, chopped celery, green onions, dried fruit and nuts.
  6. Add salt and pepper to taste and toss to combine. Serve!
Combine tea, water, long grain brown rice and wild rice in a medium sized sauce pan. Bring to a boil then reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely. In a small skillet on medium high heat, add the nuts. Toast them, stirring frequently, until lightly browned and aromatic. Remove from pan and let cool. In a large bowl combine the cooled, cooked rice, with the oil, vinegar, chopped celery, green onions, dried fruit and nuts. Add salt and pepper to taste and toss to combine. Serve!

Nutrition Information

Per Serving:  Calories: 268; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 169mg; Potassium: 190mg; Carbohydrate: 41g; Fiber: 3g; Sugar: 6g; Protein: 6g
Nutrition Bonus: Vit C: 48%; Iron: 4%
For more recipes from Katie, see http://www.katiecavuto.com
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