| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Autumn, Main dishes, Rice, Salads/dres |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 2 |
c |
Water |
| 1 |
tb |
Vegetable oil |
| 1/4 |
ts |
Salt |
| 1 |
c |
Walnuts; coarsely chopped |
| 1 |
|
Celery ribs; sliced |
| 4 |
|
Scallions; thinly sliced |
| 1 |
c |
Raisins |
| 1 |
md |
Red apples; cored and diced |
| 1 |
|
Lemon rind; grated |
| 3 |
tb |
Lemon juice |
| 2 |
|
Cl Garlic; minced |
| 1/2 |
ts |
Salt |
|
|
Fresh ground black pepper |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Recipe by: Vegetarian Pleasures Put the wild rice in a strainer and rinse
under cold water. Place it in a medium saucepan along with the water, oil
and salt. Cover, bring to a boil, and reduce heat to simmer. Cook 50
minutes, or until the rice is tender and all the water has been absorbed.
(When the wild rice is done, it has a tend yet nubby texture.) Meanwhile,
combine the walnuts, celery, scallions, raisins, apple and lemon rind in a
large bowl. In a jar with a tight-fitting lid, combine the lemon juice,
garlic, salt, pepper and olive oil and shake vigorously. Pour half o this
dressing on the apple mixture and toss well. When the rice is done, let it
cool until just warm. Combine with the fruit mixture and pour on the
remainig dressing. Let sit at least 1 hour before serving at room
temperature.
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