• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Blueberry Wild Rice Salad

Make a quick lunch that’s full of fibre and flavour with blueberries and pecans. Make ahead to serve for lunch or a quick dinner for when you come home from work. Add your favourite protein (some black beans, grilled or roasted chicken, or some seasoned tofu) to make it a main entree, or serve it along side dinner as a side.


Blueberry Wild Rice Salad

25 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 package (8 ounces/225 g) wild rice blend
  • 1 tbsp (15 mL) olive oil
  • 2 cloves garlic, minced
  • 3/4 cup (180 mL) blueberries
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/2 cup (125 mL) toasted pecans, chopped
  • 1/4 cup (60 mL) thinly sliced scallions
  • 3 tbsp (45 mL) chopped fresh mint
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1 mL) ground black pepper


  1. Prepare wild rice blend according to package directions; drain well. Remove to mixing bowl; set aside.
  2. In a small skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Reduce heat to low.
  3. Stir in blueberries and vinegar; cook five minutes stirring frequently.
  4. Add blueberry mixture to the rice. Add pecans, scallions, mint, salt and pepper; toss to combine.

This recipe is kindly provided by Fruits from Chile, courtesy of the U.S. Highbush Blueberry Council.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology