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Wild Rice Salad with Apricots, Fennel and Feta

Wild Rice Salad with Apricots, Fennel and Feta

Nutrition Facts
  • cal. (kcal) 365
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Stand: 5 mins
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Ingredients

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  • 1 cup RiceSelect Royal Blend with Flaxseed
  • 1/2 teaspoon salt
  • 1/4 cup apricot nectar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon coarse-grain mustard
  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 4 fresh apricots, pitted and sliced into 8 wedges each
  • 1/2 small fennel bulb, cored and thinly sliced (about 1 1/2 cups)
  • 3/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup chopped fresh parsley
  • Fresh cracked black pepper (optional)

Directions

  1. In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.
  2. Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.
  3. Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.

Nutrition Information for Wild Rice Salad with Apricots, Fennel and Feta

Servings Per Recipe: 4
PER SERVING: 365 cal., 17 g total fat (4 g sat. fat), 8 mg chol., 712 mg sodium, 44 g carb. (5 g fiber), 11 g pro.

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