Blueberry and Wild Rice Salad

    1 cup wild rice, washed and rinsed
    2 cups vegetarian vegetable broth
    1/3 cup toasted, chopped pecans
    1/2 cup dried cranberries
    3/4 cup chopped dried apricots
    1/2 cup chopped red onion
    1/4 cup lime juice
    2 Tbsp. agave nectar
    1 1/2 tsp. grated fresh ginger
    1 tsp. grated lime peel
    6 Tbsp. extra-virgin olive oil
    Salt and pepper, to taste
    3/4-1 cup blueberries

• Combine the rice with the vegetable broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender. This may take up to 40 minutes.  Let the rice cool. Stir in the nuts, cranberries, apricots, and red onion. Set aside.
• In a small bowl, whisk together the lime juice, agave nectar, ginger, and lime peel. Gradually whisk in the olive oil. Season with the salt and pepper.
• Pour over the rice and mix well. Gently fold in the blueberries. After 10 minutes, it wil be ready to serve!


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