Wild Rice Salad with Dried Fruit and Almonds

Wild Rice Salad with Dried Fruit and Almonds

Wild Rice Salad with Dried Fruit and Almonds makes the perfect vegan sweet-savory side! This lemony wild rice dish highlights toasted almonds, dried apricot and currant. Start by softening onion and garlic, then add lemon zest and juice. Measure in the rice, toast, then add vegetable stock and cook. Fluff, then stir in dried apricots, dried currants and toasted almonds. Enjoy at Easter, Thanksgiving and Christmas meals, dinner parties and more!

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 214kcal

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion diced
2 garlic cloves minced
Zest of 1 lemon
Juice from ½ lemon
1 cup wild rice
1 ½ cups vegetable stock
½ cup diced dried apricots
¼ cup currants
¼ cup toasted almond slivers

Instructions

In an everyday pan (or a skillet that has a lid) over medium-high heat, add the olive oil.
When the oil shimmers, add the diced onion.
Move around the pan and cook until translucent, then add the garlic.
When the garlic becomes fragrant after about 1-2 minutes, add the lemon zest and lemon juice, then the rice.
Stir the ingredients together, allowing the rice time to toast slightly, before adding the vegetable stock.
Bring the mixture to a boil, then lower the heat to the lowest setting and cover.
Cook for 20-25 minutes, or until all the liquid has been soaked into the rice. Be sure to leave the skillet covered, so the heat won’t be lost. (If you’re uncertain if the liquid has soaked completely into the rice, lift off the heat and tilt to the side. If there is moisture remaining in the pan, you’ll be able to see it through the lid and cook for longer.)
Once the rice has cooked through, toss in the apricots, currants and almond slivers.
Using a fork, fluff the rice.
Serve warm and enjoy immediately!

Notes

Can substitute chicken stock in place of vegetable stock if not serving vegetarians.

Nutrition