Ingredients: 1 cup wild rice 1 pint blueberries 1/2 cup toasted pine nuts 1 Tbsp. white balsamic vinegar 1 Tbsp. olive oil 1 Tbsp. agave nectar 1/2 tsp sea salt
Instructions: 1. Cook wild rice according to package directions and set aside to cool. 2. Toast pine nuts and set aside. 3. Mix balsamic vinegar, olive oil, agave nectar and sea salt in a small bowl. 4. When rice has cooled, fold in the pine nuts, blueberries and mixed liquids until thoroughly combined. 5. Refrigerate for that cold nip.