An excellent fall or Thanksgiving salad. Not only is Wild Rice Salad is colorful side dish, but it is also substantial enough to be a main dish.
Ingredients:
- 1 1/2 cups uncooked wild rice
- 2 1/3 cups vegetable stock
- ½ tsp salt
- 2-2/3 cups corn (I use frozen corn)
- 1 cup finely chopped celery
- 3/4 cup shredded carrot
- 3/4 cup dried cranberries or Craisins (about 3 ounces)
- 1/2 cup toasted pumpkin seed
- 1/3 cup finely chopped red onion
Dressing:
- 1/3 cup raspberry vinegar (can substitute other vinegar)
- 3 Tbsp Lemon Juice
- 1 each, Orange, zest and juice
- 3 Tbsp olive oil
- 2 tsp Tamari or soy sauce
- Pinch Cayenne
Preparation
Cook rice in stock and salt until tender and grains have begun to open up. Transfer to a flat pan and cool. Combine dressing in food processor, toss with rice and remaining ingredients. I like to add the toasted pumpkin seeds last, right before serving, so they still have some crunch.