Print This Recipe

Print
Wild Rice Salad

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.

Martha Stewart Living Special Issues http://www.marthastewart.com/332243/wild-rice-salad
2.77778
Rated
55.5556100(9)9
  • Yield Serves 8

Ingredients

    • 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

Directions

  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 Note

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.