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Blueberry Speckled Rice Salad

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Blueberry Speckled Rice Salad

4 from 1 vote
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Course: Salad
Cuisine: American
Keyword: Blueberry Speckled Rice Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 363kcal


  • 1/2 cup wild rice, raw
  • 1/2 cup brown rice, raw
  • 1 tablespoon olive oil
  • 2 clove garlic
  • 3/4 cup blueberries
  • 1/8 cup vinegar, balsamic
  • 1/2 cup walnuts, chopped
  • 1 stalk green onion
  • 1/2 cup feta cheese crumbles
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 cup spinach


  • Prepare rice as directed on packages.
  • Heat oil in a large skillet over medium heat. Mince garlic and add to hot oil. Cook and stir for 1 minute then reduce heat.
  • Stir in blueberries and vinegar; cook for 5-6 minutes (longer if using frozen berries). Remove from heat.
  • Lightly chop spinach and chop onion; combine all ingredients in a large bowl. Toss until thoroughly mixed.
  • Serve immediately or store in the refrigerator for later.
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Calories: 363kcal | Carbohydrates: 42g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 337mg | Fiber: 4g | Sugar: 6g

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