Contest Winning Wild Rice Apple Salad Food

WILD RICE APPLE SALAD

Steps:

• In a saucepan of boiling salted water, cover and cook rice until tender and most of the rice is split, 30-45 minutes. Drain and let cool.
• In a large bowl, whisk oil, vinegar, honey, mustard and salt; stir in shallots and let stand 5 minutes. Fold in rice, apple, celery, cheese, cranberries and sunflower seeds, tossing to coat.

CRAN-APPLE WILD RICE

Steps:

• In a 2-qt. microwave-safe dish, combine cranberries and orange juice. Cover and cook on high for 2 minutes; set aside. Meanwhile, prepare rice mix according to package directions., In a large skillet, saute onions and brown sugar in butter for 5-6 minutes. Stir in apple and cinnamon. Reduce heat to medium-low; cook for 25-30 minutes or until onions are caramel in color, stirring occasionally., Drain cranberries; discard juice. Stir in the rice, onion mixture and orange zest.

CONTEST-WINNING WILD RICE APPLE SALAD

Steps:

• In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.

SNOQUALMIE WILD RICE APPLE SALAD

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.

COLD WILD RICE SALAD

Steps:

• Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
• While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
• Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
• Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
• Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
• Add dressing the the rice salad and toss well. Chill for 4 hours before serving.