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Wild Rice Cranberry-Apple Salad
Makes 6-8 servings Prep time 1 hr 5 minutes (rice included)
|1||cup (6 oz) wild rice|
|1/4||cup Holland House white wine vinegar|
|1/4||cup safflower or canola oil|
|1||tablespoon packed brown sugar|
|2||teaspoons Dijon mustard|
|1||large green apple, golden delicious or granny smith|
|1/2||cup dried cranberries|
|1/4||cup finely diced red onion|
|2||ounces firm, full-flavored cheese, cut into small cubes|
|(Asiago, manchego or Parmigiano-Reggiano)|
|1/3||cup toasted chopped hazelnuts or sliced almonds|
Bring water to a boil in a 3-quart saucepan. Stir in rice and salt; bring back to a boil. Cover, reduce heat and simmer 50 minutes. When done, drain water if any. Cool completely with lid off.
In a large bowl, combine wine vinegar, oil, sugar, mustard and salt; stir well. Cut apples into bite-size pieces and toss with dressing. Add rice, cranberries, onion and cheese to bowl; stir. Stir in toasted nuts just before serving. Serve on lettuce leaves, if desired.
- While rice cooks, prepare remaining ingredients.
- To cool rice more quickly, spread it out on a sheet tray and refrigerate. Do not cover.
- Rice may be made several days in advance. Store in refrigerator, covered.
An original recipe by Rita Held