Spectacularly different! Originally submitted to ThanksgivingRecipe.com.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.

    Advertisement
  • Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.

  • Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.

Nutrition Facts

248 calories; 6.9 g protein; 46.9 g carbohydrates; 0 mg cholesterol; 5 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2005
I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges green grapes and dried cranberries for a summer picnic. For the salt I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons. Read More
(28)

Most helpful critical review

Rating: 3 stars
08/28/2005
This was only OK. The kiwi and grape added nice flavor but I could not taste the dressing at all. If I make it again I will try to add some zip to the dressing with garlic or paprika or ginger. Read More
(15)
37 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
07/23/2005
I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges green grapes and dried cranberries for a summer picnic. For the salt I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons. Read More
(28)
Rating: 5 stars
07/23/2005
I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges green grapes and dried cranberries for a summer picnic. For the salt I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons. Read More
(28)
Rating: 5 stars
09/09/2005
This recipe is loved by our family. We make it for holiday supper. People are generally hesitant to try it but once they do they are hooked. I always keep my toasted pecans on the side and let people add them on top. That way they stay crispy. Read More
(25)
Advertisement
Rating: 5 stars
06/08/2003
Excellent! good as a sandwich or wrap filler too. Try dried carnberries instead of grapes. Read More
(20)
Rating: 5 stars
02/28/2004
Wow.:) One of my favorite salad recipes of all times! Have made it on several occasions and everyone has always loved it. It looks beautiful with all the different colors and has a wonderfully refreshing flavor. Can also serve as salad and side dish in one if you don't have time to prepare both. Read More
(16)
Rating: 3 stars
08/28/2005
This was only OK. The kiwi and grape added nice flavor but I could not taste the dressing at all. If I make it again I will try to add some zip to the dressing with garlic or paprika or ginger. Read More
(15)
Advertisement
Rating: 2 stars
12/25/2005
I thought that the lemon with the rice was a very odd flavor. I had to add some onion garlic and ginger to dress it up before I even considered serving it. It was much better with the additional flavors. I also added more olive oil. I won't make this salad again in it's original form. Read More
(13)
Rating: 3 stars
11/24/2006
I made this salad exactly to the recipe. It was great until the dressing was added. I would make this salad again but the lemon was way to strong. Three people tasted the salad before the dressing and after. No one really like it after the dressing was added the lemon made it too sour. I would use orange juice instead of lemon or less lemon juice. Read More
(11)
Rating: 4 stars
02/19/2008
I took a reviewer's advice and added a little garlic and ginger to the dressing. I thought it was really good- my husband loved it. I left out the kiwis because they didn't look fresh in the store. Served it with grilled chicken breast. Great for a light and refreshing meal. We'll likely fix this a lot during warm weather. Read More
(8)
Rating: 5 stars
08/19/2005
My husband and I have made this recipe numerous times for guests and each time at least one person asks for the recipe. Great summer side dish in lieu of potatoes! We use more pecans than the recipe calls for. Thanks Christine! Read More
(8)