Crunchy wild rice salad with blackberry dressing | Heart and Stroke Foundation

Ingredients

• ½ cup (125 mL) wild rice
• 2 cups (500 mL) water
• ½ cup (125 mL) celery, diced
• ½ cup (125 mL) cucumber, diced
• ¼ cup (50 mL) green onion, chopped
• ½ cup (125 mL) fresh or frozen blackberries, divided
• 3 tbsp (45 mL) red wine vinegar
• 1 ½ tbsp (22 mL) canola oil
• 2 tsp (10 mL) granulated sugar
• ¼ tsp (1 mL) freshly ground pepper
• ¼ cup (50 mL) toasted pecans, chopped