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Wild Rice & Pecan Salad

by August 15, 2014

Chilled wild rice salad with pecans and a sweet garlic ginger dressing.

Eating Style:

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

Prep Time:

Serves:

6

Ingredients

Salad
  • 3/4 cup dry wild rice
  • 3/4 cup dry brown rice
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 cup raw pecan halves, roughly chopped
  • 1/4 cup dried currants
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
Dressing

Instructions

  1. Cook both types of rice in separate pots as per package instructions. Drain and set aside to cool.
  2. Meanwhile combine dressing ingredients in a blender and blend until emulsified.
  3. Combine cooled rice with remaining ingredients and pour dressing over top. Stir to coat, cover and place in the fridge to chill for a couple of hours.

Nutrition Information Per Serving

Calories:

360

Calories from Fat:

360

Total Fat:

18.7

Saturated Fat:

2.3 g

Sodium:

278 mg

Carbs:

44.1 g

Dietary Fiber:

4.1 g

Net Carbs:

40 g

Sugars:

8.6 g

Protein:

6.9 g

HI! I’M LEANNE

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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