≡   Categories
City of Portland
Wild Rice Salad

1 12 cups wild rice, rinsed well
3 14 cups water
2 apples, diced small
4 stalks celery, diced small
12 cup dried cranberries
2 carrots, diced small
1 cup roasted chopped pecans or 1 cup almonds
1 pinch pepper
1 pinch dried thyme
12 cup olive oil
3 tablespoons raspberry spreadable fruit
4 tablespoons raspberry vinegar
1 pinch thyme
salt and pepper


Bring water to a boil and add the wild rice. Cover the pan and turn down to low heat. Cook for 40-50 minutes. Drain off any water and allow to cool. Mix rice with the apples, celery, carrots, nuts, thyme, and salt and pepper. Whisk the oil, jam, vinegar, thyme, salt and pepper together in a small bowl. Pour the dressing over the wild rice and vegetable mixture, stirring to blend well. This salad can be served at room temperature or cool.

Source: www.food.com