July 21, 2001
Blueberry Wild Rice Salad
"blueberries rated highest in antioxidants among over 40 fruits and vegetables." High levels of antioxidant are in the berry's skin -- small berries have more than plump ones.

1 cup wild rice
2 cups vegetable broth
water

½ cup chopped filberts (hazelnuts)
½ cup dried cranberries
¾ cup chopped dried apricots
½ cup chopped red onion
¼ cup lime juice
2 Tbsp honey
1½ tsp grated fresh ginger
1 tsp grated lime peel
4 Tbsp olive oil
salt and pepper to taste
1 cup Blueberries, fresh or frozen
8 oz mixed fresh salad greens or lightly steamed (wilted) dark greens

Wash the wild rice. Combine the rice with vegetable broth broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is tender but not mushy, under 40 min. Drain and cool. Stir in chopped hazelnuts, cranberries, apricots and red onion.

Prepare dressing: In a small bowl, whisk together the lime juice, honey, grated ginger, lime and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Pour over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter and mound rice on top.

Adapted from a British Columbia Blueberry Council recipe.

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