Name: Wild Rice Salad with Toasted Pecans
Ingredients: 1 cup wild rice (cooked according to package directions); 6 stalks celery (diced); 0.5 cup red onion (diced small); 0.5 bunch curly parsley (coarsely chopped); 1 yellow pepper (diced); 2 tablespoons butter; 1 cup pecan (coarsely chopped); 0.5 cup olive oil; 0.25 cup white balsamic vinegar; 1 tablespoon gray Poupon mustard; 0 hot sauce to taste; 0 salt and pepper (to taste); 0 few chopped figs or currants for a sweet note (optional)

Wild Rice Salad with Toasted Pecans

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Course Grains & Legumes

Servings 8 servings

Ingredients

1 cup wild rice cooked according to package directions
6 stalks celery diced
0.5 cup red onion diced small
0.5 bunch curly parsley coarsely chopped
1 yellow pepper diced
2 tablespoons butter
1 cup pecan coarsely chopped
0.5 cup olive oil
0.25 cup white balsamic vinegar
1 tablespoon gray Poupon mustard
hot sauce to taste
salt and pepper to taste
few chopped figs or currants for a sweet note optional

Instructions

Combine rice, celery, onion, parsley and pepper in a salad bowl. Toast the pecans in a pan with the butter, don’t allow to burn. Add the parsley and toss for a minute before taking off the heat. Toss into the salad bowl. Whisk up the olive oil, vinegar, mustard, hot sauce and salt and pepper. (Recipe #901)

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Wild Rice Salad with Toasted Pecans

Wild Rice Salad with Toasted Pecans

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