Snoqualmie Wild Rice Apple Salad

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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

1. Put rice in a bowl and rinse under running water for 2 minutes, then drain.
2. Pour rice into a large saucepan, add the water and salt, and bring to a boil.
3. 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).
4. 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.
5. In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
6. Pour the dressing over the salad mixture and stir well.
7. Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
8. Note: also good with 1/4 cup dried cranberries.