Double this salad and add leftover cooked chicken or pork for a great lunchbox treat.

Makes 2 servings, about 1/2 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 cup cooked wild rice
2 tablespoons chopped dried fruit, such as apricots, raisins, dates or prunes
1 tablespoon chopped toasted nuts, such as walnuts, pecans, almonds or pistachios
1 tablespoon orange juice
1 teaspoon extra-virgin olive oil

Combine rice, fruit, nuts, orange juice and oil in a medium bowl.

NUTRITION INFORMATION: Per serving: 153 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 24 g carbohydrate; 4 g protein; 2 g fiber; 3 mg sodium; 208 mg potassium.

1 1/2 Carbohydrate Servings

This looks like a recipe my husband and I will love. I have one question: Do you serve it hot or cold? Thank you!

, Cincinnati, Oh

OOOOHHHH, YUCKKKK!

, Memphis, TN

I love cooking a cup of rice and adding fruits and nuts--no oil; leave warm add milk and it's a great warm breakfast or anytime meal because you can cook up a bigger batch and leave in fridge then Microwave to warm up or eat it cold with milk. I have loved this treat since I was a young child. This middle aged farm girl STILL loves it!

, Maysville, MO

Anything so easy & nutritous is a winner !!!!!

, San Diego, CA