Wild Rice Salad

Name: Wild Rice Salad
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 ¼-inch dice; Pinch of ground cloves; 3 tablespoons extra-virgin olive oil; 1 small red onion, cut into ¼-inch dice; 1 celery stalk, cut into ¼-inch dice; 1 small carrot, cut into ¼-inch dice; 2 garlic cloves, minced; 0.25 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; 0.5 cup slivered almonds, toasted

2.9

(190)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on March 12, 2021

Servings:

8

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

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 ¼-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
1 small carrot, cut into ¼-inch dice
2 garlic cloves, minced
¼ 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
½ cup slivered almonds, toasted

Directions

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.
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.
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.