WILD RICE SALAD

I like wild rice but I don't tend to make it as often as I would like.  Cooking wild rice takes longer than white or brown rice.  I also buy it in bulk from some of the local health food stores and it is not preprocessed so the cooking time is longer.  There are so many things that you can add to wild rice in making a salad - nuts, dried fruit, crunchy vegetables and or cooked vegetables such as peas or corn.

The salad is very good and what I like about it is the combination of the nuttiness of the wild rice combined with the almonds, raisins, parsley, cider vinegar and apple juice.  I would recommend this salad.

Cooked wild rice.

Rains and chopped almonds added to rice.

All of the ingredients have been added except for the dressing.

Ready to serve.

INGREDIENTS:
1 cup uncooked wild rice
3 cups water
1/4 cup chopped toasted almonds or pecans
1 stalk celery, diced
1 green onion, chopped
1/3 cup raisins, dried apricots, dried apple or dried cranberries
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp apple juice
salt and pepper to taste

DIRECTIONS:
Heat the rice and the water in a medium size pot to a boil and then simmer for 55 to 60 minutes.  Drain any excess water.  Let cool.  Place the rice in a bowl and add the celery, green onion, nuts, dried fruit and parsley.  Mix the salad.  In a separate container whisk the oil, vinegar and juice.  Add the dressing to the salad and combine.  Add salt and pepper if desired.  Keep in the fridge until ready to serve.  Serves 4 to 5.