Recipe Image

Wild Rice and Bean Salad with Peaches and Feta

  • 15 m
  • 1 h 55 m
Diabetic Living Magazine
“An unexpected combination, but one worth trying! Peaches, feta, and arugula add some pizzazz to your rice.”


    • 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)


  • 1 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.
  • 2 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.
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