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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jewelled Wild Rice Salad Recipe

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This recipe for Jewelled Wild Rice Salad is from Circle of Friends & Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (250 ml) long-grain and wild-rice blend
1/2 cup (125 ml) chopped pecans
1/4 cup (60 ml) dried apricots, thinly sliced
1/4 cup (60 ml) dried cranberries or cherries
1/2 cup (125 ml) green grape, quartered
1 green onion, minced
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) lemon juice
1 1/2 tsps (7 ml) turmeric
3/4 tsp 4 ml) kosher salt
Directions:
Directions:
In medium saucepan, cook rice blend according to package instructions until tender. Transfer to fine-mesh sieve and rinse with cold water until cool; allow to drain completely in sieve for 5 minutes.
Meanwhile, in dry skillet over medium, toast pecans until fragrant and a shade darker, about 5 minutes.
In large bowl, add rice, pecans, apricots, cranberries, grapes and onion.
In small bowl, whisk together oil, lemon juice, turmeric and salt. Drizzle over salad; toss well to combine.
Personal Notes:
Personal Notes:
Recipe from Gail Thompson, Venice Florida and Ontario originally from Dartmouth, NS

 

 

 

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