Wild Rice Salad

190 Ratings
  • 5 12
  • 4 21
  • 3 95
  • 2 52
  • 1 10

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.

Martha Stewart Living Special Issues, Holiday: Season's Eatings

Gallery

Credit: Reed Davis

Recipe Summary

Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (2)

190 Ratings
  • 5 12
  • 4 21
  • 3 95
  • 2 52
  • 1 10
Martha Stewart Member
07/01/2015
What a cacophony of taste!... as my husband aptly said. Which one tastes more appetizing? Apple & garlic or garlic & cloves? Yuck! Zero crunch? Was able to save it, after I added super finely cut celery, small cubed apple, toasted walnuts (I did not have almonds anyway). So disappointed. Might do it again, but keep all ingredients raw (no garlic, no cloves, no butter, no olive oil). I do not have anything against butter or olive oil, just too much going on. All raw veggies = healthier, also.
Martha Stewart Member
11/23/2008
This rice salad doesn't look like the rice salad in the picture! Looks much darker!
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