Warm Wild Rice Salad With Dried Fruit And Nuts - cooking recipe

Ingredients
    1 cup wild rice
    2 1/2 cups water or 2 1/2 cups vegetable broth
    2 stalks celery, finely chopped
    2 garlic cloves, minced
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    2 tablespoons grated lemon zest
    1 cup dried fruit (cherries, diced apricots, or cranberries)
    1 cup dried currant
    1 cup toasted walnuts, chopped
    3 tablespoons finely chopped parsley
    salt & freshly ground black pepper
Preparation
    Soak wild rice in a bowl of water overnight.
    Rinse and place rice in a medium-sized pot with water or broth.
    Bring to a boil over high heat.
    Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
    Remove from heat and set aside.
    In a large bowl, combine remaining ingredients.
    Add rice and toss to coat.
    Serve immediately or let cool and refrigerate for up to 3 days.
    From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
    *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

Leave a comment