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Wild Rice Waldorf Salad
author unknown, recipe sent by Margaret
Margaret's daughter-in-law served this "colorful, crunchy" salad for Thanksgiving. The combination of tart and sweet ingredients is the secret of its pizazz! If the rice is already cooked, the dish can be made in minutes.
Salad:
160 ml2/3 c. wild rice
590 ml2 & 1/2 c. hot water
240 ml1 c. brown rice, preferably long-grain
1 large tart apple
44 ml3 T. fresh lemon juice
1 bell pepper, any color, seeded and diced
240 ml1 c. diced celery
120 ml1/2 c. minced red onions
120 ml1/2 c. currants or raisins
59 ml1/4 c. toasted almonds or walnuts, slivered or chopped
Dressing:
120 ml1/2 c. orange juice
15 ml1 T. maple syrup or honey
5 ml1 tsp. ground coriander
2 ml1/2 tsp. ground cardamom
15 ml1 T. canola oil or other vegetable oil
In a saucepan with a tight-fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes. Add the brown rice and the remaining 1 & 1/2 cups of water, bring to a boil, then lower to a simmer, cover, and cook for about 45 minutes until the rice is tender.
When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions, currants or raisins, and almonds or walnuts. Whisk together all of the dressing ingredients. Add the cooked rice and the dressing to the bowl and toss well to combine.