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Wild Rice Salad

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Recipe photo courtesy of Reed Davis

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

Source: Martha Stewart Living Special Issues
Servings

Ingredients

Directions

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

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How would you rate this recipe?
192
  • lsb57
    1 JUL, 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.
    Reply
  • tourtes
    23 NOV, 2008
    This rice salad doesn't look like the rice salad in the picture! Looks much darker!
    Reply

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