Ingredients:
1 1/3 cups uncooked wild rice
3 cups water
1/4 teaspoon salt
1 1/2 cups chopped tart apples, in 1 inch pieces ( Granny Smiths are good)
1/2 cup red bell peppers, diced
1/2 cup currants
1/2 cup pecans, toasted and chopped
1/4 cup red onions, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Directions:
Put rice in a bowl and rinse under running water for 2 minutes, then drain.
Pour rice into a large saucepan, add the water and salt, and bring to a boil.
Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed).
Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won’t taste the same – currants are preferred), pecans, and onion; stir to combine.
In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and stir well.
Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
Note: also good with 1/4 cup dried cranberries.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.