Wild Rice Salad
Chewy cranberries and crunchy pecans punctuate this side dish favorite. Topped with an easy, fresh salad dressing.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
- 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
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.
Can be made up to 3 days in advance and stored with a cover in the refrigerator.
Source: adapted from http://www.fatgirltrappedinaskinnybody.com