Warm Wild Rice Salad With Dried Fruit and Nuts

This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  cup wild rice
• 2 1⁄2 cups water or 2 1⁄2 cups vegetable broth
• 2  stalks celery, finely chopped
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 2  tablespoons  grated lemon zest
• 1  cup  dried fruit (cherries, diced apricots, or cranberries)
• 1  cup dried currant
• 1  cup  toasted walnuts, chopped
• 3  tablespoons  finely chopped parsley
•  salt & freshly ground black pepper

Directions

1. Soak wild rice in a bowl of water overnight.
2. Rinse and place rice in a medium-sized pot with water or broth.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
5. Remove from heat and set aside.
6. In a large bowl, combine remaining ingredients.
7. Add rice and toss to coat.
8. Serve immediately or let cool and refrigerate for up to 3 days.
9. From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
10. *Cook’s note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.