Gluten-Free Wild Rice Salad Recipe

About this recipe

This hearty and flavorful wild rice salad combines nutty pecans, sweet raisins, and a citrusy orange dressing for a gluten-free dinner option. Perfect for solution seekers looking for a wholesome meal.

Ingredients

• - Forest Whole Foods Organic Wild Rice
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 100G Ginni'S Raw Pecans 100g
• 1 Kg Golden Raisins, 1Kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Dried Apricots, 1Kg
• 1 Bunch Spring Onions 1 Bunch
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Rinse 1 cup of wild rice under cold water and drain.
2. 2. In a large pot, bring 5 cups of chicken broth to a boil. Add the wild rice, reduce the heat to low, and simmer for 35 to 45 minutes until the rice is tender.
3. 3. Drain the cooked rice and transfer it to a large mixing bowl.
4. 4. Toast 1 cup of pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Add the toasted pecans to the rice.
5. 5. Add 1 cup of raisins and 1 cup of chopped dried apricots to the rice mixture.
6. 6. Thinly slice 4 green onions and add them to the bowl.
7. 7. In a small bowl, whisk together 1/2 cup of olive oil and 1/3 cup of apple cider vinegar. Pour the dressing over the rice mixture and toss to combine.
8. 8. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
9. 9. Serve the salad at room temperature as a satisfying gluten-free dinner.