Rice Salad with Corn and Dried Blueberries

By Sally Cameron on May 29, 2012

Instant Pot/Pressure Cooker, Salads and Dressings, Side Dishes, the daniel plan, Vegan, Vegetarian

We seldom eat out, but I can’t resist Gulfstream in Newport Beach, CA. You can always get a great piece of fish, a terrific Caesar salad and a nice glass of wine. Another thing about the food, they serve tasty side dishes. When a friend suggested we meet there for lunch, I was all in. Grilled sea bass was served with wild rice salad with corn and dried blueberries. It sounds like a strange combo, but it was rich tasting and textured against the simplicity and freshness of the fish. I took notes so I could recreate it at home.

rice salad with corn ina bowl | afoodcentriclife.com

Rice Salad with Corn and Dried Blueberries

Studying the plate at the restaurant I knew just the rice to use for my re-creation: a wild blend from Lundberg Farms. It combines brown rice, Wehani, Black Japonica and wild rice for a nice, nutty tasting, healthy blend, and is widely available. The corn added crunch and color, the dried blueberries sweetness, the nuts provided richness and healthy fat, and the herbs gave it a fresh appeal.

Many brown and wild rice blends can take 50-60 minutes to cook and steam finish. To save time, I cook mine in a pressure cooker (or an Instant Pot). Instead of an hour, it takes just 20 minutes. With a pressure cooker you can get healthy whole grains on the dinner table in no time. You can also cook it on the stovetop according to the package directions.

Adding Aromatics: Leeks, Garlic, & Herbs

To the rice mix I added sautéed leek and garlic for my “aromatics” plus parsley and chives. For nuts, I chose pine nuts, although the restaurant used almonds. Both are good, depending on what you have in the pantry. For corn, I used frozen organic, because the fresh corn was not organic (so most likely genetically modified or GM). To finish for serving, taste for salt and pepper and drizzle on a little extra olive oil, toss, and you are good to go.

Serving Tips

This salad or side dish can be served warm, room temperature or even chilled. Its the perfect addition for grilled or roast fish and chicken.  For those following vegetarian or vegan lifestyles, add big grilled portabella mushrooms, sliced and served instead of an animal protein.

Rice Salad with Corn and Dried Blueberries

Packed with whole grains, this rice salad is wonderful with grilled or roast fish or chicken. The corn and dried blueberries give it rich flavor and texture. I use Lundberg Farms Wild Blend for my rice. It’s a great combination of sweet brown rice, Wehani, Black Japonica and wild rice. All wild rice or black forbidden rice would work well too. To save time I cook my rice in a pressure cooker, but you can cook it according to package directions without one.
Course Side Dish
Cuisine American
Keyword Blueberries, corn, rice, salad
Cook Time 25 minutes
Servings 8
Calories 180kcal


  • 1 cup Lundberg Farms Wild Blend rice or black rice or wild rice
  • 1 pinch sea salt
  • 2 tablespoons olive oil divided use
  • 1 medium leek
  • 1 large garlic clove finely chopped
  • 2 tablespoons pine nuts or slivered almonds
  • 1 cup corn kernels fresh or thawed, frozen
  • 1/3 cup dried blueberries
  • 1 tablespoons fresh chopped flat leaf parsley
  • 1/2 tablespoon finely chopped chives


  • For a pressure cooker, add rice to a 6 quart model and add 4 cups of water, 1 tablespoon of olive oil and salt. Lock the lid on and bring the pressure cooker to high pressure. Cook at high pressure for 20 minutes. If using Lundberg wild rice blend, then use the quick release method. See note below about cooking rice in a pressure cooker. When pressure is released, drain rice well. Place in a large bowl. For standard stovetop cooking, follow package directions.
  • While rice is cooking, prep and cook the leek. Cut off and discard the tough dark green tops of the leek and the root end. With the remaining white and light green part, slice in half lengthwise and rinse in cool water to remove sand or dirt, then thinly slice the leek crosswise into thin half rounds.
  • Heat 1 tablespoon olive oil in a medium saute pan or skillet. Add sliced leek and cook until soft, about 2-3 minutes. Add the garlic and cook 1 minute longer. Add the the pine nuts, corn, blueberries and herbs and heat through, then mix in with the rice. Serve hot, warm or cool.


Notes for pressure cooking rice: different rices take different times in a pressure cooker. Don’t fill a pressure cooker more than half way full when cooking rice, and add a little oil to reduce foaming. Rice in a pressure cooker is cooked in lots of water, almost like pasta. Drain well after cooking.


Calories: 180kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 167mg | Fiber: 2g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
No Comments
  1. Val @ Tips on Healthy Living - May 31st, 2012

    Such an interesting combination of flavors! I love the idea of a rice pilaf/salad for summer barbecues and parties.