New This Month

Wild Rice Salad


This dish is even better when dressed a day ahead; cover and refrigerate, then bring to room temperature and garnish with almonds before serving.

  • Servings: 8

Photography: Reed Davis

Source: Martha Stewart Living Special Issues


  • 2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
  • 1 tablespoon unsalted butter
  • 1 red apple, cored and cut into 1/4-inch dice
  • Pinch of ground cloves
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, cut into 1/4-inch dice
  • 1 celery stalk, cut into 1/4-inch dice
  • 1 small carrot, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/4 cup dried currants
  • Coarse salt and freshly ground pepper
  • 2 tablespoons apple-cider vinegar
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1/2 cup slivered almonds, toasted


  1. Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.

  2. In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.

  3. Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

Cook's Notes

Toasting almonds enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.

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