Wild Rice Salad
2016-02-25 10:28:55
Crunchy and earthy taste of wild rice dressed with a tangy cranberry vinaigrette.
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Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 15 min
Ingredients
- 1/2 cup Cranberry juice, warmed
- 1/4 cup White rice wine vinegar
- 1/8 cup Sugar, optional
- 1 tsp. Salt
- 1 qt Cooked wild rice
- 3/4 cup Dried cranberries
- 1 oz Canola Oil or Olive oil
- 1/2 cup Bell peppers, finely diced
- 1/2 cup Celery, finely diced
- 1 tsp. Chopped basil
- 1 oz Oil, olive
- 2 oz Toasted hickory nuts or hazelnuts
- Salt and pepper to taste
Instructions
- In a 2 qt. sauce pan combine 1 cup wild rice with 4 cups of water and 2 tsp of salt.
- Cover, bring to a boil and reduce heat to a simmer.
- Cook till grains start to open, check to make sure they are tender.
- Remove from heat, drain excess water and reserve rice.
- Combine juice, vinegar, sugar and salt, stir until dissolved.
- Add cranberries and let steep for 15 minutes.
- Combine rice, oil and half of the dressing, stir well, add dressing if needed chill overnight.
- One hour before serving remove from refrigerator add peppers, celery, basil and dressing if needed.
- Stir add salt, pepper and olive oil.
- Taste again, top with nuts.
Notes
- Wild rice may be cooked with a bay leaf and a little fresh thyme.
Wisconsin Local Food https://wisconsinlocalfood.org/
Wild Rice Salad