Wild Rice Salad with Pecans and Dried Cranberries
This delicous recipe comes from my mother-in-law Vivian who is an excellent cook. She excels at finding and executing tasty recipes like this one. This was passed to her via a friend.
3tbsp balsamic vinegar
3tbsp raspberry vinegar
¼ cup extra-virgin olive oil
salt and pepper
1 cup wild rice
4 cups water
1 cup pecan halves
1 yellow pepper
½ cup dried cranberries
½ cup minced parsley
4 scallions (or onions, or leeks)
1. Blend all ingredients for the dressing with a hand mixer, food processor or blender, until smooth.
2. Place wild rice and water in a saucepan and bring to a boil. Cover the rice, reduce the heat to a simmer and cook for about 45 minutes or until the rice is tender. Drain the rice and chill it completely for at least one hour. Place the cooked rice in a large mixing bowl.
3. Add the remaining ingredients and salad dressing and mix well.
4. This is a very carb-rich salad due to the rice. It works great as a main dish in the summer with veggies on the side, or as a substantial side dish next to a protein and veggies.
A crowd pleaser at parties and potlucks.
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