Wild Rice Salad
Sometimes the holiday table needs a side dish that is refreshing, flavorful but not rich or calorie-laden. This festive and delicious wild rice salad is a crowd pleaser – even the pickiest children will be hard-placed not to love it!
Makes
Serving size
Ingredients
1 cup wild rice
2 cups water
1 tablespoon olive oil
⅔ cup walnuts, chopped
1 (4 inches) celery rib, sliced
4 scallions, thinly sliced
⅔ cup raisins
1 medium red apple, semi-tart, cored and diced
½ cup pomegranate seeds
½ tablespoon lemon zest
3 tablespoons lemon juice
Black pepper, freshly grounded, to taste
⅓ cup olive oil
½ teaspoon sea salt (optional)
Instructions
- Rinse wild rice in a strainer under cold water.
- Place it in a medium saucepan along with the water, oil, and salt, if desired. Cover, bring to a boil and reduce the heat to simmer.
- Cook for 50 minutes, or until the rice is tender and all the water has been absorbed. Add more water as needed to achieve a tender texture when the rice kernels burst.
- Combine the walnuts, celery, scallions, raisins, apple, pomegranate seeds and lemon zest in a large bowl.
- Combine the lemon juice, pepper, and olive oil in a jar with a tight-fitting lid and shake vigorously.
- Pour half of this dressing on the apple mixture and toss well.
- When the rice is cooked, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing.
- Serve at room temperature in a bowl or plated on a bed of lettuce and enjoy!
Cooking Tip
Because the rice can take some time to cook, you can prepare it a day or two in advance, storing it in an air-tight container in the refrigerator.
Recipe contributed by FamilyCook Productions
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