GF Recipes, GF Resources

Wild Rice and Blueberry Salad

19 Comments 28 June 2011

Wild Rice and Blueberry Salad

It’s blueberry season!!!  Blueberries always make me think of my Aunt Pat, and I just returned from California where we enjoyed several fistfuls of blueberries together.  (Oh, and we also enjoyed Mack and Lizzy’s Wedding!)  But I was jumping for joy when I found out that the key ingredient for this month’s SOS Kitchen Challenge was blueberries!  If you haven’t heard of this event, it’s a monthly challenge hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.  You know I’m a huge Ricki fan from my adoption post that I did last month, and I love Kim’s blog, so this challenge is definitely a monthly highlight.

But back to this SOS Kitchen Challenge.  Blueberries!!  Oh the possibilities!  Of course, all of the baked goods came to mind first — blueberry scones, blueberry pancakes, blueberry muffins.  It’s hard for me to think beyond breakfast when it comes to blueberries.

But then we moved, and it seemed kind of silly to unpack my baking supplies and mix up a batter when surrounded by boxes.  I so desperately wanted to participate in this challenge, but I had to be reasonable.  Unpack first.  Then bake.

When I unpacked my rice cooker, I realized that I didn’t have to bake in order to participate in the S.O.S. Challenge.  I suddenly knew exactly what I would make — a cold wild rice salad. And what better way to enjoy this salad than with gobs of happy little blueberries!  No Kitchen Aid, no oven, no baking pans, just a rice cooker and a big bowl was all I needed.

Sometimes it’s nice to return to the simple.

And this Wild Rice and Blueberry Salad is simply delicious.

Wild Rice and Blueberry Salad
by Heather

1 c. wild rice
1 pt. blueberries
1/2 c. toasted pine nuts
1 T. white balsamic vinegar
1 T. olive oil
1 T. agave nectar
1/2 tsp. sea salt


1.  Cook wild rice according to package directions and set aside to cool.

2.  Toast pine nuts and set aside.

3.  Mix balsamic vinegar, olive oil, agave nectar, and sea salt in a small bowl.

4.  When the rice has cooled, fold in the pine nuts and mixed liquids until thoroughly combined.

5.  Refrigerate for that cold nip.

Is it savory?  Is it sweet?  I think it’s a little bit of both.  Tell me what you think.

Make sure you stop by SOS Kitchen Challenge to check out all of the wonderful blueberry submissions this month!

This recipe is linked to:

Your Comments

19 Comments so far

  1. Ricki says:

    Spectacular salad! I agree–sounds like a bit of both savory and sweet. I love the paring of pine nuts with the blueberries–mmm! What a creative combination of ingredients. And that photo of the bowl of blueberries is beautiful.

    Thanks so much for submitting it to the SOS this month! 😀 (and so glad you’re enjoying the event).

  2. Kim says:

    Oooh…this looks really good! I love blueberries and pine nuts! I can’t wait to try this!

  3. Alta says:

    Oh I love the idea of this! And I love that you’ve lightly dressed it – no heavy tons of oil. And those pine nuts make me hungry. Okay, and the blueberries.

  4. Jan says:

    Sounds lovely – but I’ve always been led to believe that wild rice isn’t gluten-free….?

    • Heather says:

      I’ve never heard that, Jan. Rice has always been a safe grain for Celiacs. I would definitely be careful of seasoned rice blends, because gluten can lurk in those seasonings. But pure rice blends like Lundberg is labeled “gluten-free”. The Lundberg brand is made of “long grain brown rice, sweet brown rice, Wehani®, Black Japonica™ and select wild rice pieces”. Safe and delicious. Thanks for commenting, Jan!

  5. Aunt Pat says:

    I need you to make up LOTS of recipes with cold blueberries. I love my blueberries right out of the refrigerator, not cooked into a pie. I also love the tarter blueberry over the sweeter blueberry and wonder how come some are tarter and some are sweeter. Is there a way to know this when purchasing blueberries? Does it have to do with variety or with when they are picked?
    For some reason, this is my favorite challenge you’ve undertaken. :-)

  6. This sounds just delicious and a perfect summertime lunch. I guess I better add pine nuts to my shopping list because I sure want to give this a try. I’ve bookmarked your site and I’ll look forward to trying this! Thanks for sharing — and beautiful photography!

    • Heather says:

      Thanks, Lesli! Just checked out your site. Looks like a wonderful healthy resource. I appreciate you stopping by! Now, go get those pine nuts. :)

  7. Candace says:

    What a beautiful salad! I love the combination of ingredients that you’ve used here. Thank you for sharing your recipe!

  8. Chetan says:



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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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