Ingredients
1 cup wild rice
½ cup dried cranberries
⅓ cup chopped toasted pecans
⅓ cup chopped toasted unsalted cashews
¼ cup finely chopped green onions
2 tablespoons finely chopped celery
Dressing
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper
Directions
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.
Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
The salad can be made up to 3 days ahead of time and just chilled in fridge.
Dressing
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper
Directions
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.
Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
The salad can be made up to 3 days ahead of time and just chilled in fridge.
