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Bon Appétit

Wild Rice Salad with Corn, Blueberries, and Almonds

4.8

(5)

Image may contain Plant Cutlery Fork Food Produce Vegetable and Bean
Eva Kolenko

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

Recipe information

  • Yield

    4 Servings

Ingredients

Dressing

½

garlic clove, finely grated

4½

teaspoons fresh lemon juice

2

teaspoons Champagne vinegar or white wine vinegar

1

teaspoon sugar

¼

teaspoon curry powder

¼

cup olive oil

Kosher salt, freshly ground pepper

Rice and Assembly

½

cup long-grain brown rice

Kosher salt

½

cup wild rice

¼

cup almonds

1

ear of corn, kernels cut from cob

¼

cup dried blueberries

2

tablespoons chopped red onion

2

tablespoons finely chopped parsley

Freshly ground black pepper

Preparation

  1. Dressing

    Step 1

    Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.

    Step 2

    Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

  2. Rice and Assembly

    Step 3

    Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.

    Step 4

    Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.

    Step 5

    Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

    Step 6

    Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

    Step 7

    Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.

Nutrition Per Serving

Calories (kcal) 400 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 50 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 8 Sodium (mg) 10
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Reviews (5)

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  • This was pretty good! I feel like it's a lot less that 4 servings... We served with some sliced up cooked beyond sausage and tossed it together. I feel like it wasn't really packing the punch that BA "salads" usually hit me with but it was texturally interesting and pretty healthy nonetheless. Followed recipe to a t (I had "prosecco" vinegar instead of "champagne" but that's so negligible) but it was a little flat for me. I hit it with an extra squeeze of lemon and lots of extra black pep- still pretty good though! 7/10.

    • kmarxmarx

    • chicago, il

    • 2/26/2021