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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs. Ingredients:
1 cup wild rice |
4 cups water |
1 teaspoon salt |
1/4 cup diced red bell pepper |
1/4 cup diced yellow bell pepper |
1/4 cup diced red onion |
1/4 cup diced scallion |
1/4 cup diced celery |
1/4 cup pistachio nut |
1/4 cup diced dried apricot |
1/4 cup raisins or 1/4 cup currants |
1/4 cup cranberries or 1/4 cup cherries |
1 tablespoon toasted salted sunflower seeds |
1/4 cup balsamic vinaigrette |
3/4 cup olive oil |
1 minced garlic clove |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon dried oregano |
1 teaspoon dijon mustard |
1 teaspoon honey |
Directions:
1. Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
2. Drain rice and chill.
3. Combine the chilled rice with the vegetables, fruit, and nuts.
4. Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
5. Starting with 1/3 cup of the dressing add to the rice mixture and blend.
6. Taste and adjust with more or less to suit your personal tastes.
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