USA Wild Rice Salad with Pickled Grapes, Walnuts & Brie
User Reviews
5
USA Wild Rice Salad with Pickled Grapes, Walnuts & Brie
Description
USA Wild Rice Salad with Pickled Grapes, Walnuts & Brie uses a blend of wild and long-grain rice cooked gently in red wine and water, delivering a distinctive grain mix with tender yet varied texture. The salad features pickled grapes cooked briefly in red wine vinegar to add a sharp, sweet acidity, which contrasts with creamy cubes of brie cheese and crunch from walnuts and pumpkin seeds. Fresh red onion slices and chopped flat-leaf parsley bring brightness and herbaceous notes. Olive oil binds the ingredients, seasoned simply with salt and pepper.
This salad can serve as a refreshing side dish or a light standalone meal, benefiting from the interplay of creamy, crunchy, and tangy elements. It’s especially suitable for those interested in incorporating wild rice blends and unique pickled fruit into their meals.
When preparing, allow the rice to cool before mixing, use seedless grapes for ease of eating, and if serving chilled later, a touch more olive oil may enhance texture and flavor. Store uncooked wild rice in a cool, dark place inside a sealed container to maintain freshness.
Ingredients
- 250 g wild rice I used 60% USA Long-grain rice and 40% USA Wild rice, mixed, (1 ½ cups
- 250 g long-grain rice I used 60% USA Long-grain rice and 40% USA Wild rice, mixed, (1 ½ cups
- 300 ml red wine or stock if preferred, 1 ¼ cups
- 300 ml water quantity 1 ¼ cups
- 300 g grapes seedless
- 150 ml red wine vinegar ⅔ cup
- 70 g walnuts roasted, (2 ½ ounces
- 2 tablespoons pumpkin seeds
- 1 red onion sliced
- 1 Brie cheese cut into cubes, small
- flat leaf parsley chopped, handful
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Pour the USA Wild Rice Mix* into a pot with the water and wine, cover, and cook for 20-25 minutes. When done, stir and transfer to a large mixing bowl.
- Make the pickled grapes by adding grapes and vinegar to a nonstick pan. Cook over medium heat for 3-4 minutes, then remove from heat and allow to cool.
- Chop red onion and parsley, and cut the brie into cubes.
- Drain the pickled grapes from the vinegar and add to the mixing bowl.
- Add in the red onion, brie, parsley, roasted walnuts, pumpkin seeds and the olive oil.
- Season with salt and pepper, toss to combine and serve.
Notes
- The USA Wild Rice Mix requires no washing to preserve nutrients; use as packaged.
- Allow rice to cool before combining to maintain salad texture and flavor.
- Use seedless grapes to avoid seeds in the pickled grapes component.
- If planning to serve the salad cold after refrigeration, consider adding additional olive oil before serving for moistness.
- Store uncooked USA Wild Rice Mix in a cool, dark space within a sealed container to keep it fresh.
- One serving contains 10 BluePlan SmartPoints according to the original recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 187mg | 8% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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