Duck, Blueberry and Wild Rice Salad

Duck, Blueberry and Wild Rice Salad

  • Preparation 15 min
  • Cooking 50 min
  • Servings 6
Featured in RICARDO Magazine SUMMER 2017 (p. 65)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 3 cups (750 ml) water
    • 1 cup (200 g) wild rice, rinsed and drained
    • 1/2 tsp salt
    • 2 confit duck legs, shredded into large pieces
    • 1 cup (150 g) blueberries
    • 6 cups (150 g) arugula
    • 1/4 cup (60 ml) cider vinegar
    • 3 tbsp (45 ml) canola oil

Preparation

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker

RICARDO Digital Rice Cooker

69.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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