Recipe of the Day - Wild Rice Salad Brain Health Recipes Full of grains, nuts and fruit and low in fat, this colourful salad makes a perfect addition to your brain healthy repertoire. Its high fibre content can be attributed to the outer case on the wild rice, which is retained after harvesting. While called rice, wild rice is actually an edible grass and known for its nutty, smoky taste. This recipe can easily be switched up by replacing the wild rice with wheatberries, the pecans with almonds and the cranberries with other dried fruit or fresh pomegranate. Before cooking, be sure to rinse the rice thoroughly to remove any debris. Place rice in a large bowl filled with water, stir once or twice and set bowl aside for 5 to 10 minutes. Any debris will float and can then be strained off. Prep time: 20 minutes Cook time: 40 minutes Serves 8 (1 cup each) 6 cups water 2 cups wild rice 1/2 tsp salt 1 cup chopped toasted pecans 1 cup dried cranberries 1/4 cup chopped fresh Italian parsley leaves 1 tbsp olive oil 1 orange, zested 1/4 tsp black pepper In a large saucepan, bring water, wild rice and 1 tsp salt to a boil over medium high heat. Boil, covered, until rice is tender but not mushy, 35 to 40 minutes. Drain well. Transfer to a bowl and refrigerate, uncovered, until cool. Add pecans, cranberries, parsley, olive oil, orange zest and remaining l h tsp salt plus pepper to wild rice. Toss thoroughly. (Salad can be covered with plastic wrap and refrigerated for up to 24 hours.) Serve cool or at room temperature. NUTRITIONAL ANALYSIS PER SERVING: Calories 280; Protein 6g; Carbohydrate 419 (140/0DV); Fat, total 12g (18%DV); Fat, saturated lg (5%DV); Fat, trans Og; Cholesterol Omg; Fibre 5g (20%DV); Sodium 150mg (60/6DV).