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Title: Wild Rice Waldorf Salad
Categories: Fruit Healthy Lunch Rice Holiday
Yield: 6 Servings
| 2/3 | c | Wild rice; |
| 2 1/2 | c | Hot water |
| 1 | c | Brown rice; preferably long |
| ; grain | ||
| 1 | lg | Tart apple; crispen, g. smith |
| 3 | tb | Fresh lemon juice |
| 1 | Bell pepper any color; seeded and diced | |
| 1 | c | Diced celery |
| 1/2 | c | Minced red onion |
| 1/2 | c | Currants or raisins |
| 1/4 | c | 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, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
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 raisins, and almonds or walnuts and set aside. Whisk together all of the dressing ingredients. Add the cooked rice and the dressing to the bowl and toss well to combine.
Per serving (excluding unknown items): 83 Calories; less than one gram Fat (3% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Moosewood Restaurant Low-Fat Favorites
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