Sue's Wild Rice Salad

Resolutions. Do you make them? 

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Sue from The View From the Great Island posted this marvelous salad recently and it's a winner! Healthy, crunchy and easy to make. Awesome start for the new year.

Wild Rice Salad with Cranberries and Nuts

Found on The View From the Great Island

Ingredients:

1 cup wild rice, rinsed

1/4 cup raw pecan halves
1/4 cup whole raw cashews

1/4 cup pistachios

1/4 small red onion

several small inner stalks of celery, with leaves

3 green onions

1/2 cup dried cranberries

For the dressing:

1/4 cup olive oil

1 tablespoon of your favorite vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

salt and pepper to taste

Method:

Soak the rice in plenty of water for 8 hours. Drain and then bring a quart of water and a teaspoon of salt to a boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 35-40 minutes, or just until the rice is tender. Sue suggests: wild rice will always have a little bite to it, so don't try to cook it until completely soft.

While the rice is cooking, put the pecans and cashews in a large skillet and toast, them over medium heat. Let them cool before giving them a rough chop.

Drain the rice and put in a bowl.

Toss the warm rice with the rest of the ingredients.

Whisk together the dressing in a small jar. Shake it vigorously and it should emulsify. Taste it to adjust the amount of vinegar or seasonings. Toss the salad with half of the dressing, and then refrigerate until completely chilled.

When ready to serve, add more dressing and toss well.