Wild Rice Salad with Apples and Walnuts
Larry's sister Cyndy made this for us a decade or more ago, and then made it again for Thanksgiving this year, which reminded me how delicious it is!
1 C chopped walnuts
1 C golden raisins
1 large apple, cored & diced
1-2 celery ribs, sliced
grated rind of lemon
4 scallions thinly sliced
dressing:
3 T lemon juice
2 cloves garlic
1/2 tsp salt
fresh ground black pepper
1/3 C olive oil
Ingredients
1 C wild rice, dry1 C chopped walnuts
1 C golden raisins
1 large apple, cored & diced
1-2 celery ribs, sliced
grated rind of lemon
4 scallions thinly sliced
dressing:
3 T lemon juice
2 cloves garlic
1/2 tsp salt
fresh ground black pepper
1/3 C olive oil
Instructions
Rinse and cook rice in instant pot (2 C water, 20-25 minutes) or on the stove (4 C water, 1 part rice). (Instant pot requires less water and is easier!)Combine walnuts, celery, scallions, raisins, apple, lemon rind in a large bowl. In a jar with a tight lid, combine dressing ingredients and shake vigorously. Pour half of the dressing on the apple mixture and toss well.
Combine rice with food mixture and pour on remaining dressing. Let sit 1 hour at room temp and serve on lettuce if desired. Can make the day before and let it sit overnight; it will be fine.
Combine rice with food mixture and pour on remaining dressing. Let sit 1 hour at room temp and serve on lettuce if desired. Can make the day before and let it sit overnight; it will be fine.
