• 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.

Serves 1/4 of recipe

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

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

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

Powered byRapidology