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
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: