Raspberry Citrus Wild Rice Salad
Prep time
Cook time
Total time
: vegan, salad, main, side
Cuisine: vegan, salad, main, side
Serves: 6 servings
  • 1 cup wild rice blend
  • 2 cups water
  • ½ teaspoon dried thyme
  • 2 ounces (2-3 cups) fresh baby spinach or kale, julienned
  • 11 ounce can mandarin orange wedges, drained or 1 orange, segmented
  • ¼ cup slivered almonds
  • 2 Tablespoons chopped fresh chives
  • 2 teaspoons chopped fresh mint
  • ¼ teaspoon sea salt
  • Raspberry Shrub Dressing or prepared Raspberry Dressing
  • 1 half-pint (6 ounces) fresh raspberries
  • 6 ounces crumbled goat cheese (optional & non-vegan)
  1. In a small saucepan bring water, rice and thyme to a boil, reduce to low simmer, cover and cook for 15-18 minutes. Allow to cool.
  2. In a large bowl gently combine the cooled rice, spinach, oranges, almonds, chives, mint and salt. Season with Raspberry Shrub Dressing to taste. Gently fold the raspberries into the salad and serve.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/raspberry-citrus-wild-rice-salad/