One of the MOST "repinned" recipes of the last season. The family I made this for went WILD 4 it!! I presented the salad in 4 oz mason jars like the one shown here. Slaps the eye with color when the fridge door is opened by an unsuspecting clien
Ingredients
- 1 cup wild rice
- 1/2 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/3 cup chopped toasted unsalted cashews
- 1/4 cup finely chopped green onions
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
Dressing
- 2 tablespoons raspberry vinegar or red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/3 cup olive oil
- 1/2 tsp ground pepper
Directions
- Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
- *Wild rice takes longer to cook then ‘normal’ rice which is why ‘wild rice blends’ aren’t very good. Each type of rice has a different cooking time, so to combine them all means they won’t all turn out as well as they should.
- Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.
- Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
- The salad can be made up to 3 days ahead of time and just chilled in fridge. I made this on Sunday and was still eating it on a Wednesday and it still tasted GREAT!