We seem to be heading into potluck season. If you need a dish that’s full of fall flavors and easy to make-ahead, try Wild Rice Salad with Cranberries and Almonds.
Some of you may see the word “rice” and think “Whoa Nelly, people with diabetes aren’t supposed to eat rice.” I beg to differ.
Whole grains like brown rice, wild rice, and black rice can be perfectly fine for someone with diabetes. Clearly, you need to watch portion size and count the carbs: 1/3 cup of this wild rice salad contains 18g carb. If that fits with your meal plan, there’s no reason to avoid rice. My favorite wild rice blends include Lundberg Wild Blend Rice and Rice Select Royal Blend (both are affiliate links, by the way). The Rice Select version contains a bit of white rice and is a good option if you are in the process of weaning yourself off the white stuff. If you’re already a brown/wild rice fan, go with Lundberg.
Is Wild Rice Really Rice?
Technically, wild rice is the seed of a grass that grows near freshwater. The three types of wild rice grown in the U.S. are harvested in states near the Great Lakes. Wild rice is called rice because it looks like rice and is cooked in a similar way.
If you like this wild rice salad, you might also enjoy Orange Pecan Black Rice.
Wild Rice Salad with Cranberries and Almonds
FOR THE DRESSING
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- zest from a medium orange
- juice from a medium orange about 1/4 cup
- 1 teaspoon honey or maple syrup
FOR THE SALAD
- 2 cups wild rice blend cooked according to package directions
- 3/4 cup dried cranberries unsweetened
- 1/2 cup sliced almonds toasted
- freshly ground black pepper
TO MAKE THE DRESSING
- In a small jar with a screw-top lid, put the olive oil, vinegar, zest, juice, and honey.
- Shake to combine.
TO MAKE THE SALAD
- In a large bowl, combine the rice, cranberries, and almonds.
- Add dressing and season with pepper.
- Serve warm or refrigerate.