Wild Rice Salad

(adopted from Susan Bosworth)

  • Cook one cup of wild rice with 3 cups of water, as though rice were pasta. It takes about 30 minutes for MOST (not all) of the rice to crack open and show the white interior. DRAIN.
  • Mix with 1 bunch of chopped green onions or scallions.
  • Add 1 cup of chopped pecan nuts (walnuts will work).
  • Add 1 cup of chopped, dried fruit, such as apricots, cranberries, raisins, or cherries. (Tart cherries are best, but expensive.)

Mix with vinaigrette dressing:

  • ½ cup olive oil
  • 4 tablespoons of wine vinegar (raspberry vinegar has a milder, but nice flavor)
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of sugar
  • ½ teaspoon of salt

Submitted by:

Jay Stewart, June 2017