Saweet Pecan and Wild Rice Salad

by August 25, 2017

Black beans, pecans, anise and wild rice tossed in a sweet teriyaki sauce.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:




  • 1/2 cup wild rice
  • 1/2 cup brown basmati rice
  • 2 1/4 cup water
  • 2 tablespoon gluten-free soy sauce
  • 1 tablespoon agave or raw unpasteurized honey
  • 1 tablespoon sunflower oil
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoon arrowroot powder – see note
  • 1/2 cup black beans
  • 1/2 cup red pepper, diced
  • 1/2 cup yellow pepper, diced
  • 1/4 cup pecans, chopped
  • 3 tablespoon currants
  • 3 green onions, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 teaspoon anise seed
  • Himalayan rock salt + fresh pepper, to taste


  1. To make the rice: place wild rice, basmati, and water in a medium saucepan or rice cooker. Cover and bring to a boil. Once boiling, reduce to simmer and allow to cook for 30-45 minutes, or until water is gone and rice is al dente. Remove cover, transfer to a large bowl and allow to cool for 1 hour.
  2. To make the sauce: combine soy sauce, agave/honey, oil, ginger, and arrowroot in a small bowl. Stir to combine and set aside.
  3. Bringing it all together: place remaining veggies, nuts, and spices in a large bowl. Add rice and sauce to the mix and stir to coat.


Arrowroot powder can be substituted with 1 teaspoon of potato starch or corn starch

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

6.1 g

Saturated Fat:

0.6 g


10 mg


37.9 g

Dietary Fiber:

4.7 g

Net Carbs:

33.2 g


4.3 g


7.4 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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