Crunchy Wild Rice Salad

​

serves 4-6

​

This is such a yummy salad! So crunchy and so much going on. I usually pair it with a simple

protein since it has so much flavor on its own. Can be made a day ahead (but wait to add the

nuts the day you will be serving). If there is extra water left after cooking the rice, just drain off

like you would do with pasta.

1 cup wild rice

1 teaspoon salt

1/2 cup dried blueberries (could use cherries or cranberries, just chop up)

1/3 cup chopped toasted pecans

1/3 cup chopped toasted cashews

1/4 cup finely chopped green onion (white parts mostly)

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 clove garlic, minced

1 teaspoon dijon mustard

1 teaspoon sugar

1/4 cup vegetable

1/4 cup olive oil

Combine 4 cups water with the salt in a medium saucepan. Bring to a boil, add the rice and

reduce to simmer. Cover and simmer for 45 minutes. Drain off any excess water.

Transfer the rice to a bowl and cool (can be made a day ahead, covered and stored in fridge).

Add blueberries, nuts, onions and celery to the rice and stir to combine.

In a small bowl combine the vinegar, lemon juice, garlic, dijon and sugar. Slowly whisk the oils

into the vinegar mixture until emulsified.

Pour the dressing over the rice mixture and stir to combine. Season with salt and pepper to

taste.