Blueberry Wild Rice Food

WILD RICE WITH DRIED BLUEBERRIES

Wild Rice with Dried Blueberries image

I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 3h30m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons butter
8 ounces sliced fresh mushrooms
3 cups uncooked wild rice
8 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
4 cans (14-1/2 ounces each) vegetable broth
1 cup chopped pecans, toasted
1 cup dried blueberries

Steps:

In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.

Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

BLUEBERRY WALNUT WILD RICE SALAD

Blueberry Walnut Wild Rice Salad image

Make and share this Blueberry Walnut Wild Rice Salad recipe from Food.com.

Provided by SweetySJD

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup walnuts, coarsely chopped
2 cups fresh blueberries
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh tarragon, chopped
1 1/2 cups wild rice, cooked and cooled
6 ounces chicken breasts, cooked and cubed
1 cup orange juice, freshly squeezed
2 tablespoons white wine vinegar
1 tablespoon flat leaf parsley, chopped
2 teaspoons fresh thyme leaves
1 tablespoon walnut oil (optional)
1 head butter lettuce
1 orange, peeled and segmented

Steps:

Preheat oven to 350°F.
Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
Wash and drain blueberries, remove stems and place in a large bowl.
Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
Add rice, chicken and walnuts.
In a small bowl combine dressing ingredients.
Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

Nutrition Facts : Calories 524.9, Fat 19.4, SaturatedFat 2.6, Cholesterol 27.2, Sodium 108.3, Carbohydrate 70.6, Fiber 8.5, Sugar 18.4, Protein 23.1

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