"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wild Rice Cold Salad Recipe

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This recipe for Wild Rice Cold Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Nutter Lemm Krocak
Added: Tuesday, June 17, 2008


1 c. cranberries (craisens)
c. water
6 c. cooked rice (2 C Dry)**
1 c. coarsely ground chopped walnuts
c. carrots, coarsely chopped
c. celery, sliced
1 c. red onions, chopped
3 sm. tart apples, coarsely ground
2/3 c. pure maple syrup
c. cider vinegar
2 shallots / table onion (thinly sliced)
3 cloves garlic, chopped
1 c. vegetable oil
1 T. Dijon mustard
1 T. whole ground mustard

**Bring water to a boil, put rice in boiling water. Bring back to a boil, take off burner and let stand in pan of hot water for 15 minutes with lid on then drain. Repeat above 1-2 more times until rice is tender.

Put all ingredients in a large bowl and toss.
This is one of my favorite summer salads. A fresh taste, a little sweet, and little hot.




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