Back to Recipes

Berry Wild Rice Salad

Salads, Side Dishes, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on Nutrition facts estimated for 8 servings servings per recipe.

  • 1 cup uncooked wild rice
  • 2 cups water
  • 1 cup collard greens, lightly steamed
  • 1/2 cup onion, chopped
  • 2 1/2 cups mixed berries (raspberry, blackberry, etc)
  • 1/4 cup blueberries
  • 2 tablespoons lemon juice
  • 1/4 cup fresh mint, chopped
  • 1 tablespoon olive oil
  • 1/2 cup fat free or reduced fat sour cream


  1. Place rice and water in a large saucepan.
  2. Bring to a boil, reduce heat to low and simmer covered for about 45-55 minutes, or until most of the liquid is absorbed.
  3. Empty rice into a large mixing bowl and add steamed greens, onion, and berries.
  4. Mix well.
  5. In a blender or food processor, puree all dressing ingredients except sour cream until it is well blended, adding more liquid if necessary.
  6. Slowly whisk in sour cream until well mixed.
  7. Pour dressing over rice salad and toss to coat.
  8. Serve immediately or store covered in the refrigerator for later use.

About This Recipe

This unusual ingredient combination provides great flavors in a dish that is quick and filling.

More recipes like this

Lemon Chess Pie

Desserts, Vegetarian, Low Phosphorus, Low Potassium

Orange-Glazed Chicken

Dinner, Lunch, Low Phosphorus, Low Potassium

Cowboy Caviar Bean and Rice Salad

Appetizers, Dinner, Lunch, Salads