Recipe by Julesong
Adapted from "Simply Classic," by the Seattle Junior League. The Snoqualmie refers to many aspects in the area - it's a town, a river, beautiful waterfalls, and a local native American tribe.
- 1 1⁄3 cups uncooked wild rice
- 3 cups water
- 1⁄4 teaspoon salt
- 1 1⁄2 cups chopped tart apples, in 1 inch pieces (Granny Smiths are good)
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup currants
- 1⁄2 cup pecans, toasted and chopped
- 1⁄4 cup red onion, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Put rice in a bowl and rinse under running water for 2 minutes, then drain.
- Pour rice into a large saucepan, add the water and salt, and bring to a boil.
- Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed).
- Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won't taste the same - currants are preferred), pecans, and onion; stir to combine.
- In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad mixture and stir well.
- Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
- Note: also good with 1/4 cup dried cranberries.