Wild Rice Salad

Wild rice is another new ingredient for me to use. It takes much longer to cook than white or brown rice and has a nutty flavor with a chewy texture. It’s full of protein, fiber and other great nutrients our bodies need. This cold salad has crunch from the nuts and celery, sweetness from the cranberries, and a zip from the dressing. I used a raspberry balsamic vinegar I already had and thought it was delicious. I also was able to whisk the dressing together in a bowl instead of using a blender. Enjoy!

Wild Rice Salad 1 C. wild rice
1/2 C. dried cranberries
1/3 C. chopped toasted pecans
1/3 C. chopped toasted unsalted cashews
1/4 C. finely chopped green onions
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped red onion

Dressing:
2 Tbsp. raspberry vinegar or red wine vinegar
1 Tbsp. lemon juice
1 small garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1/3 C. olive oil
1/2 tsp. pepper

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well. Transfer to a large bowl and cool. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onions, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.

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