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Wild Rice Waldorf Salad
Recipe By : Moosewood Restaurant Low-Fat Favorites
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Healthy And Hearty
Luncheon Rice
Holiday Cooking
Amount Measure Ingredient -- Preparation Method
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2/3 cup wild rice --
2 1/2 cups hot water
1 cup brown rice, preferably long grain
1 large tart apple -- Crispen, G. Smith
3 tablespoons fresh lemon juice
1 bell pepper any color -- seeded and diced
1 cup diced celery
1/2 cup minced red onion
1/2 cup currants or raisins
1/4 cup toasted almonds or walnuts -- chopped or slivered
dressing:
1/2 cup orange juice
1 tablespoon pure maple syrup or honey
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 tablespoon canola or other vegetable oil
In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot
water for 30 minutes. Add the remaining 1 1/2 cups of water, bring to a boil, t
hen lower to a simmer, cover and cook for about 45 minutes, until the rice is t
ender.
When the rice has cooked for about 30 minutes, dice the apple and toss with the
lemon juice in a large bowl. Add the peppers, celery, red onions currants or r
aisins, and almonds or walnuts and set aside. Whisk together all of the dressin
g ingredients. Add the cooked rice and the dressing to the bowl and toss well t
o combine.
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Per serving (excluding unknown items): 83 Calories; less than one gram Fat (3%
calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 20mg Sodium
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