Wild Rice Salad
Chewy cranberries and crunchy pecans punctuate this side dish favorite. Topped with an easy, fresh salad dressing.
Ingredients
- 1 cup wild rice (NOT a rice blend as won't cook evenly)
- 1/2 cup dried cranberries or raisins
- 1/3 cup chopped pecans
- 2 tbsp finely chopped celery or grated celeriac root
- 1 tbsp finely chopped onion preferably sweet like Vidalia
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced or 1/2 tsp garlic powder
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 1/2 tsp ground pepper
Instructions
- 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 (this is NOT minute rice).
- Drain the rice in a sieve (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, celery and onion.
- Mix the vinegar, lemon juice, garlic, and mustard in a blender. While the blender is running, gradually pour in the olive oil.
- Pour the dressing over the rice mixture and toss.
Notes
Can be made up to 3 days in advance and stored with a cover in the refrigerator.
Source: adapted from http://www.fatgirltrappedinaskinnybody.com
