Wild Rice Salad With Green Beans And Pecans |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A crunchy, nutty salad brimming with flavors. It has a light dressing that keeps the salad fresh and cool tasting. A very healthy snack or side salad. I served it for Christmas dinner! Thanks to Cooking Pleasures magazine for this recipe. Ingredients:
salad |
4 cups cold water |
2/3 cup wild rice, rinsed |
1 tsp olive oil |
1 cup sliced red onion |
12 oz. cooked green beans, halved diagonally |
1/2 cup pecan halves, toasted |
1 apple, unpeeled, diced |
3/4 tsp salt |
1/4 tsp pepper |
vinaigrette |
1 cup apple cider |
2 tbsp olive oil |
2 tbsp cider vinegar |
2 tsp dijon mustard |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. 1. Bring water and rice to a boil in medium saucepan; reduce heat to low. Cover loosely and simmer 45 to 55 minutes or until rice is tender. Drain. (There should be about 2 cups cooked rice.) Cool; refrigerate 20 minutes or until chilled.
2. Simmer cider in small saucepan over low heat 20-30 minutes or until reduced to 1/4 cup. Cool. Whisk in all remaining vinaigrette ingredients.
3. To toast pecans, place on baking sheet; bake at 375 degrees for 4-6 minutes or until slightly darker in color. Cool.
4. Heat medium skillet over medium-low heat until hot. Add 1 tsp oil; heat until hot. Cook and stir onion 5-7 minutes or until lightly browned and wilted.
5. To prevent apple from browning, dip chunks in small bowl of water mixed with 1 tsp cider vinegar.
6. Combine rice, onion, green beans, pecans and apple in large bowl; toss with 3/4 tsp salt and 1/4 tsp pepper. Toss with vinaigrette.
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