Warm Wild Rice Salad With Dried Fruit and Nuts

Submitted by Nikoma

"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: 1hr 40mins
• Ingredients: 12
• 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.