USA Wild Rice Salad with Pickled Grapes, Walnuts & Brie

This sweet and savory wild rice salad is easy to make and super versatile.

Course Salad, Side Dish

Cuisine American, Western

Diet Gluten Free

Prep Time 15

Cook Time 25

Servings

Calories 391kcal

250 g (1 ½ cups) USA Wild Rice mixed with Long-grain Rice I used 60% USA Long-grain rice and 40% USA Wild rice*
300 ml (1 ¼ cups) red wine or stock if preferred
300 ml (1 ¼ cups) water
300 g seedless grapes
150 ml (⅔ cup) red wine vinegar
70 g (2 ½ ounces) roasted walnuts
2 tablespoons pumpkin seeds
1 red onion sliced
1 small brie cut into cubes
handful flat leaf parsley chopped
3 tablespoons olive oil
salt and pepper to taste

Pour the USA Wild Rice Mix* into a pot with the water and wine, cover, and cook for 20-25 minutes. When done, stir and transfer to a large mixing bowl.
Make the pickled grapes by adding grapes and vinegar to a nonstick pan. Cook over medium heat for 3-4 minutes, then remove from heat and allow to cool.
Chop red onion and parsley, and cut the brie into cubes.
Drain the pickled grapes from the vinegar and add to the mixing bowl.
Add in the red onion, brie, parsley, roasted walnuts, pumpkin seeds and the olive oil.
Season with salt and pepper, toss to combine and serve.

*You can find USA Wild Rice mix at your local supermarket.

No need to wash and drain the USA Wild Rice Mix; the product is clean and you don't want to wash away the vitamins and minerals.
Allow the rice to cool before combining with the other ingredients.
Be sure to use seedless grapes for this recipe.
If you make this ahead of time and plan to serve cold, you may need to add a bit more oil before serving.
Store your uncooked USA Wild rice in a sealed container and keep in a cool dark space.
There are 10 BluePlan SmartPoints in one serving.