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."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by michellebhm photo by michellebhm
photo by michellebhm photo by michellebhm
photo by michellebhm photo by michellebhm
Ready In:




  • 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.

Questions & Replies

  1. I've been looking for a wild rice recipe to use as stuffing for acorn squash. How do you think this dish would be warm?


  1. This salad is very yummy! The nutty flavour of the wild rice is complemented nicely by the sweetness of the currants and apples and the bell pepper adds a lovely fresh touch. The only thing Id make different next time is that Id grate half of the apples to add more moisture to the quite dry wild rice. Other than that a really great recipe! THANKS SO MUCH for sharing it with us, Julesong! Made and reviewed for An Apple A Day Tag Game Octobre 09.
  2. I made this for Thanksgiving this year and it was wonderful. Everyone loved it. This will be a regular on my menu especially in the summer.
  3. I just had this Monday night at my friends house~ AMAZING! Love it! Thank you for posting! :)
  4. Now this is a 27* recipe. Delicious and delightful to look at. I subbed dried cranberries for the currants. Wonderful, Julesong.


  1. Now this is a 27* recipe. Delicious and delightful to look at. I subbed dried cranberries for the currants. Wonderful, Julesong.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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