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Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette

Yields1 Serving

 3/4 cup brown rice
 3/4 cup wild rice
 1 celery stalk, finely chopped
 2 green onions, chopped
 small handful fresh flat-leaf parsley, chopped
 1 pint strawberries, hulled and halved
 1/2 cup crumbled feta or soft goat cheese
 small handful toasted pecans or walnuts, chopped (optional)
 1/4 cup canola or olive oil
 3 Tbsp. balsamic vinegar
 2 Tbsp. maple syrup
 1 tsp. grainy mustard
 freshly ground black pepper

Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.


Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.