Serves: 4
Total Calories: 218

1 cup raw wild rice (rinsed)
4 cups cold water
1 cup mandarin orange, packed in their own juice (drain and reserve 2 Tbsp of liquid)
1/2 cup chopped celery
1/4 cup minced red bell pepper
1 shallot, minced
1 teaspoon minced thyme
2 tablespoons raspberry vinegar
1 tablespoon olive oil

1. Place the rinsed, raw rice and the water in a saucepan. Bring to a boil, lower the heat, cover the pan, and cook for 45 to 50 minutes until the rice has absorbed the water. Set the rice aside to cool.

2. In a large bowl, combine the mandarin oranges, celery, red pepper, and shallot. In a small bowl, combine the reserved juice, thyme, vinegar, and oil. Add rice to the mandarin oranges and vegetables. Pour the dressing over the salad, toss, and serve.

EXCHANGES
2 1/2 Starch

NUTRITION FACTS
Calories 205
Calories from Fat 36
Total Fat 4 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 22 milligrams
Total Carbohydrate 38 grams
Dietary Fiber 5 grams
Sugars 7 grams
Protein 6 grams

Nutritional Facts:

Serves: 4
Total Calories: 218
Calories from Fat: 40

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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California Seafood Salad
Chinese Chicken Salad
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Green Bean, Walnut, And Feta Salad*
Italian Potato Salad
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Mediterranean Chicken Salad
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Shanghai Salad
Shrimp And Radicchio Salad
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Wild Rice Salad
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