Wild Rice Salad
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
Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 15 min
Ingredients
  1. 1/2 cup Cranberry juice, warmed
  2. 1/4 cup White rice wine vinegar
  3. 1/8 cup Sugar, optional
  4. 1 tsp. Salt
  5. 1 qt Cooked wild rice
  6. 3/4 cup Dried cranberries
  7. 1 oz Canola Oil or Olive oil
  8. 1/2 cup Bell peppers, finely diced
  9. 1/2 cup Celery, finely diced
  10. 1 tsp. Chopped basil
  11. 1 oz Oil, olive
  12. 2 oz Toasted hickory nuts or hazelnuts
  13. Salt and pepper to taste
Instructions
  1. In a 2 qt. sauce pan combine 1 cup wild rice with 4 cups of water and 2 tsp of salt.
  2. Cover, bring to a boil and reduce heat to a simmer.
  3. Cook till grains start to open, check to make sure they are tender.
  4. Remove from heat, drain excess water and reserve rice.
  5. Combine juice, vinegar, sugar and salt, stir until dissolved.
  6. Add cranberries and let steep for 15 minutes.
  7. Combine rice, oil and half of the dressing, stir well, add dressing if needed chill overnight.
  8. One hour before serving remove from refrigerator add peppers, celery, basil and dressing if needed.
  9. Stir add salt, pepper and olive oil.
  10. Taste again, top with nuts.
Notes
  1. Wild rice may be cooked with a bay leaf and a little fresh thyme.
Wisconsin Local Food https://wisconsinlocalfood.org/
Wild Rice Salad