Contest Winning Wild Rice Apple Salad Recipes

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SNOQUALMIE WILD RICE APPLE SALAD



Snoqualmie Wild Rice Apple Salad image

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.

Provided by Julesong

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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