FENNEL WILD RICE SALAD

Fennel Wild Rice Salad image

This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/3 cup uncooked wild rice
1 cup water
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
1/4 cup thinly sliced fennel bulb
2 tablespoons salted pumpkin seeds or pepitas
2 tablespoons dried cherries
1 green onion, sliced
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper

Steps:

Rinse wild rice thoroughly; drain. In a small saucepan, combine water and rice; bring to a boil. Reduce heat; simmer, covered, 50-55 minutes or until rice is fluffy and tender. Drain if necessary., Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss to coat. Stir in remaining ingredients.

Nutrition Facts : Calories 208 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges