Wild Rice Salad with Apples and Walnuts
Domex Superfresh Growers
In a medium saucepan, bring 3 cups of salted water to a boil. Stir in rice,
reduce the heat to low, cover and simmer until the rice is tender and puffed,
30-35 minutes. Drain well and set aside to cool slightly.
In a large bowl, combine oil, vinegar and mustard with a good pinch each of
salt and pepper. Stir with a fork until well blended. Add the warm (not hot)
1 cup wild rice
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 Superfresh Growers Gala apple,
cored and finely diced
½ cup thinly sliced celery (preferably
from tender center stalks)
½ cup chopped toasted walnuts
wild rice and gently toss to evenly coat with the dressing. Let sit for 30 minutes
to fully cool and allow the flavors to meld.
Add apple, celery and walnuts; toss to mix. Taste the salad for seasoning,
adding more salt or pepper if needed.
Serve right away, or cover and refrigerate for up to 4 hours. Let the salad come
to room temperature before serving. The walnuts will be at their crispest if
held aside and stirred into the salad just before serving. Makes 4-6 servings.
