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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 12 |
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It's important to use a quality vinegar. I used Dr. Weis naturtriuber Applelessing fur die Vollwertkuche. This can be made up to 2 days in advance and refrigerated, covered. Ingredients:
1 lb wild rice |
4 stalks celery, diced |
1 carrot, diced |
1 red onion, diced |
2 medium tomatoes, seeded and diced |
2 orange colored hungarian hot peppers |
2 orange bell peppers |
1 cup sliced almonds, toasted |
1/2 cup raisins |
1/2 cup golden raisin |
1/4 cup sun dried cranberries |
1/4 cup sun dried cherries |
3/4 cup apple cider vinegar |
1/3 cup grapeseed oil |
1 clove garlic, minced |
salt and pepper |
Directions:
1. Bring 2 1/2 quarts of salted water to a boil.
2. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 1 hour.
3. Drain, transfer to a bowl and allow to cool.
4. Chill wild rice, covered, until cold, about 2 hours.
5. Meanwhile, soak onions in salted water.
6. When ready to assemble the salad, rinse and drain the onions.
7. Whisk together vinegar, oil, garlic, salt and pepper.
8. Toss all ingredients with wild rice.
9. Pour dressing over salad and toss well.
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