Wild Rice Salad

I just got this one in an email today. I think it sounds yummy, maybe even for Thanksgiving! I'll let you know if I try it.

Wild Rice Salad with Apples and Walnuts OR Wild Rice Pilaf (use a boxed mix WITH wild rice in it) with Apples and Walnuts

For the salad

1 cup wild rice OR 1 box rice pilaf mix with wild rice (for the nutty taste and crunch)

2 cups water (to cook the wild rice) OR cook the pilaf according to directions on the box

1 tablespoon vegetable oil (olive oil is fine)

¼ teaspoon salt OR no salt, especially if you use any of the seasoning mix from the pilaf mix

1 cup coarsely chopped walnuts

1 rib of celery, sliced (not too think)

4 scallions (green onions) – optional – about 1 tablespoon red onion works well

1 cup raisins

1 medium apple (your favorite flavor), cored and diced

Grated rind from one lemon (or an orange)



For the dressing

3 tablespoons lemon juice (fresh or bottled or from the plastic lemon)

1 or 2 pressed garlic cloves, to taste

½ teaspoon salt (or none, if you use the seasoning mix from the pilaf)

Black pepper, to taste

1/3 cup olive oil (or canola oil)



Rinse the wild rice in cold water. Put it in a pan with the water, vegetable oil and salt; bring to a boil. Then reduce the heat to a simmer and cook until the rice is tender (about 45-50 minutes). All the water will have been absorbed and the rice will be tender, but still chewy.



If you use a pilaf mix, cook it according to package directions.



Combine the walnuts, celery, scallions, raisins, apple and lemon juice in a large bowl. Mix the dressing ingredients until blended; or combine in a jar and shake until blended.

Pour half of the dressing over the walnut-celery-raisins-apple mixture and mix well. When the rice or pilaf mix has cooled to ‘just warm,’ combine it with the walnut-apple-etc. mixture. Add the rest of the dressing, to taste. Let the salad sit for at least 1 hour. Toss again. Serve on a bed of lettuce, if desired, but not necessary.