Warm Wild Rice Salad With Dried Fruit and Nuts |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is a recipe I found on Miso Vegan . Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants! Ingredients:
1 cup wild rice |
2 1/2 cups water or 2 1/2 cups vegetable broth |
2 stalks celery, finely chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
2 tablespoons grated lemon zest |
1 cup dried fruit (cherries, diced apricots, or cranberries) |
1 cup dried currant |
1 cup toasted walnuts, chopped |
3 tablespoons finely chopped parsley |
salt & freshly ground black pepper |
Directions:
1. Soak wild rice in a bowl of water overnight.
2. Rinse and place rice in a medium-sized pot with water or broth.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
5. Remove from heat and set aside.
6. In a large bowl, combine remaining ingredients.
7. Add rice and toss to coat.
8. Serve immediately or let cool and refrigerate for up to 3 days.
9. From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
10. *Cook’s note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.
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