Food & Cooking Recipes Salad Recipes Wild Rice Salad 2.9 (190) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2021 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis 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. Rate it Print