Pepper-Pecan Wild Rice Salad
- 2 cups cooked wild rice
1 cup coarsely chopped pecans
1 tsp freshly grated black pepper
½ cup safflower oil
¼ cup bruised and finely chopped fresh mint leaves, or 1 tsp crushed dried mint
4-8 slices fresh cantaloupe or papaya
4 cups romaine lettuce
4-8 slices of medium or rare roast beef, optional
Prepare the wild rice. Sauté pecans with pepper in safflower oil, pressing pecans with the back of a wooden spoon to extract some flavor, until pecans are lightly toasted. There will be a toasted, nutty aroma. While pecans are still hot, toss with wild rice and mint. Serve garnished with slices of cantaloupe or papaya on romaine lettuce.
If you wish to add meat, roll up the roast beef slices and arrange with the fruit and salad on lettuce.4 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council