Be sure to use Canody Canola Oil for a light, tasty, and nutritious addition to this recipe!
½ cup wild rice 125 mL
2 cups water 500 mL
½ cup celery, diced 125 mL
½ cup cucumber, diced 125 mL
¼ cup green onion, chopped 60 mL
½ cup fresh or frozen blackberries,
divided 125 mL
3 Tbsp red wine vinegar 45 mL
1 ½ Tbsp Canody, heart-healthy
Canadian canola oil 20 mL
2 tsp granulated sugar 10 mL
¼ tsp freshly ground pepper 1 mL
¼ cup toasted pecans, chopped 60 mL
1) In a large saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 60 minutes. Remove from heat with lid still on and allow to stand for 30-60 minutes until desired texture is achieved. Drain and cool.
2) In a large bowl, combine rice, celery, cucumber and green onion.
3) Prepare dressing: Whisk well or use blender to combine ¼ cup of the blackberries, red wine vinegar, Canody, heart-healthy Canadian canola oil, sugar and pepper.
4) When ready to serve, in a large bowl or individual plates, place rice mixture on bottom, sprinkle with remaining ¼ cup blackberries, pecans and drizzle with dressing.
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