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Wild Rice Salad

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  Wild rice mix 12 Ounce (350 Gram/ 1.5 Cup)
  Spring onions 1⁄4 Pound, chopped (1 Bunch)
  Shelled peas 4 Ounce (100 Gram)
  Sunflower seeds 2 Ounce (50 Gram/ 0.5 Cup)
  Button mushrooms 2 Ounce, sliced (50 Gram)
  Olive oil 45 Milliliter (3 Tablespoon)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Caster sugar 1 Teaspoon (5 Milliliter)
  Dijon mustard 1 Teaspoon (5 Milliliter)
  Salt To Taste
  Ground black pepper To Taste
  Chopped parsley 1 Tablespoon

Cook the rice according to the packet directions.
Drain, rinse with cold water and drain again.
Turn into a salad bowl and add the remaining ingredients.
Toss gently.
Put the dressing ingredients in a screw topped jar and shake thoroughly.
Drizzle over, toss and chill until ready to serve, garnished with chopped parsley.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2146 Calories from Fat 717

% Daily Value*

Total Fat 83 g127%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1392.6 mg58%

Total Carbohydrates 299 g99.7%

Dietary Fiber 15.1 g60.5%

Sugars 23.4 g

Protein 57 g114.1%

Vitamin A 65.9% Vitamin C 148.2%

Calcium 18.3% Iron 45.3%

*Based on a 2000 Calorie diet

Wild Rice Salad Recipe