“Spectacularly different! Originally submitted to ThanksgivingRecipe.com.” - by Christine L.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
- Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
- Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.
Nutrition
Amount Per Serving (4 total)
- Calories
- 248 cal
- 12%
- Fat
- 5.2 g
- 8%
- Carbs
- 46.9 g
- 15%
Based on a 2,000 calorie diet
Share It
Reviews (14)
Rate This Recipe
"I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges, green grapes and dried cranberries for a summe..." See morer picnic. For the salt, I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons."
Julia Zamorska
"Wow. :) One of my favorite salad recipes of all times! Have made it on several occasions and everyone has always loved it. It looks beautiful with all the different colors and has a wonderfully refres..." See morehing flavor. Can also serve as salad and side dish in one, if you don't have time to prepare both."
SAZY
"I made this salad exactly to the recipe. It was great until the dressing was added. I would make this salad again but the lemon was way to strong. Three people tasted the salad before the dressing ..." See moreand after. No one really like it after the dressing was added the lemon made it too sour. I would use orange juice instead of lemon or less lemon juice."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
