experiencelifemag.com Print › | Back › Wild Rice, Grapes and Feta Salad Makes 4 1/2 cups Presented by Conscious Cuisine January-February 2009 1 cup wild rice 2 cups vegetable stock 1 tbs. fresh chopped rosemary 1 tbs. fresh chopped parsley 2 cups seedless grapes, cut in half 2 tbs. crumbled feta 1 tsp. extra-virgin olive oil 1/4 cup rice wine vinegar 1/2 tsp. sea salt 1/4 tsp. freshly ground black pepper Rinse wild rice under cold running water and drain. Bring vegetable broth and wild rice to a boil. Simmer rice uncovered for 45 to 50 minutes or until the rice is tender. (Rice should have a nutty bite to it when cooked.) Drain excess liquid. Cover and let stand for 10 to 15 minutes.  Stir in rosemary, parsley, grapes and feta. Add the olive oil, rice wine vinegar, salt and pepper. Per serving (1/2 cup): Calories 130; Protein 4 g; Total Fat 1.5 g; Saturated Fat 0 g; Carbohydrates 26 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 290 mg

Wild Rice, Grapes and Feta Salad

Makes 4 1/2 cups

• 1 cup wild rice
• 2 cups vegetable stock
• 1 tbs. fresh chopped rosemary
• 1 tbs. fresh chopped parsley
• 2 cups seedless grapes, cut in half
• 2 tbs. crumbled feta
• 1 tsp. extra-virgin olive oil
• 1/4 cup rice wine vinegar
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Rinse wild rice under cold running water and drain. Bring vegetable broth and wild rice to a boil. Simmer rice uncovered for 45 to 50 minutes or until the rice is tender. (Rice should have a nutty bite to it when cooked.) Drain excess liquid. Cover and let stand for 10 to 15 minutes. 

Stir in rosemary, parsley, grapes and feta. Add the olive oil, rice wine vinegar, salt and pepper.

Per serving (1/2 cup):
Calories 130; Protein 4 g; Total Fat 1.5 g; Saturated Fat 0 g; Carbohydrates 26 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 290 mg

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