Nutrition per serving may change if servings are adjusted.
1½ cups low-sodium vegetable broth
½ cup uncooked wild rice, rinsed and drained
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon snipped fresh mint
¼ teaspoon salt
2 cups baby arugula
1 peach, peeled (if desired) and sliced
½ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
¼ cup crumbled reduced-fat feta cheese (1 oz.)
Black pepper (optional)
Lime wedges (optional)
In a large saucepan, bring broth to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender. Drain and cool. In a medium bowl, combine lime juice, olive oil, mint, and salt. Stir in half of the wild rice (reserve remaining rice for another use). Cover and chill 1 to 24 hours.
Add arugula, peach, beans, and feta cheese to rice mixture; toss gently to combine. If desired, sprinkle with pepper and additional mint and serve with lime wedges.