Wild Rice Salad with Cranberries
from The Three Rivers Renaissance Cookbook IV, Rania Harris
I've made a few changes to this recipe over the past several times I've made it as I often have a bit of a hard time finding wild rice that doesn't come in a box with a flavoring packet. Trader Joe's to the rescue. I've used their version of wild rice and also added a brown mixed rice to it as well. No other changes were made to the recipe except that I used 2 cups of uncooked rice (cooked separately as their cook times were different). If you're doubling this, know that you can double the rice (as I stated above) and the other ingredients and you will still have plenty of dressing. Lastly, I only used olive oil, but you can certainly stick to the recipe and use 1/2 oo and 1/2 canola.
Cooked wild rice- begin with 1 cup and follow package instructions for cooking
1/2 cup diced celery
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/2 cup toasted chopped pecans (toast first, then chop)
3/4 cup dried cranberries (I've also used this lovely little mix from Trader Joe's of cranberries, cherries and pomegranate seeds, mmmm)
6 Tbsp balsamic vinegar
1/2 tsp salt
2 Tbsp brown sugar
1 tsp dijon mustard
1/2 cup vegetable or canola oil
1/2 cup olive oil
salt and pepper
Cook rice and drain any excess water and cool.
Combine rice with celery, peppers, pecans and cranberries.
Combine dressing ingredients in a lidded jar and shake shake shake!
Dress the salad with enough dressing to coat and flavor well. Refrigerate and taste before serving. (I often add the rest of the dressing after letting the salad sit in the fridge overnight- add salt and pepper to taste, too)