Daily Archives: January 17, 2013

La Cucina – Wild Rice

2012-CUCINA wilde-rijst-mixWild Rice Salad

Makes 12 servings

Prep: 20 minutes
Cook: 40 minutes
Cool: 1 to 2 hours

Shopping List:

  • 170 gr or 1 [6 ounce] package wild rice
  • 180 gr or ¾ cup low fat mayonnaise
  • 5 ml or 1 teaspoon white vinegar
  • 4 gr or 1 teaspoon white sugar
  • salt and freshly ground pepper to taste
  • 280 gr or 2 cups cooked, cubed turkey meat
  • 25 gr or ¼ cup diced green onion
  • 160 gr or 1 cup seedless red grapes
  • 170 gr or 6 ounces blanched slivered almonds


  1. Cook rice according to package directions.
  2. Remove from heat and set aside to cool.
  3. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
  4. Stir in rice, turkey, onion and grapes until evenly coated with dressing.
  5. Cover and refrigerate for 1 to 2 hours.
  6. Before serving, sprinkle slivered almonds over the top of the salad.

Note 1: You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. It’s very versatile.
Note 2: If in season, try substituting black cherries for the grapes.
Note 3: Toast the almonds before adding it to the salad and it adds a great flavor.

bosui-largeENJOY !

Amount Per Serving Main recipe.
Calories: 221
Total Fat 13.4g
Saturated Fat 1.7g
Cholesterol 23mg
Sodium 138mg
Total Carbohydrates 14.3g
Dietary Fiber 2.1g
Protein 11.4g

Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only half a serving max !

PDF of this recipe: 20130117-Wild-Rice-Salad