Wild Rice Salad

Recipe Ingredients

1		Box wild rice - (6 oz)
1/2 cup	80g / 2.8oz	Long-grain white rice
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Chopped green onion
1/2 cup	31g / 1.1oz	Dried currants
1/2 cup	31g / 1.1oz	Dried cherries
1/2 cup	46g / 1.6oz	Toasted slivered almonds
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Fig balsamic vinegar
		Watercress - for serving

Recipe Instructions

Bring 2 3/4 cups water to a boil in a medium saucepan. Add the wild rice, cover and simmer until the rice is tender, about 45 minutes. Let stand 5 minutes or until all of the water is absorbed. Fluff the rice and spoon it into a bowl.

While the wild rice is cooking, bring 1 cup of water to boil in a small saucepan. Add the long-grain white rice, cover and cook until the rice is tender, 15 to 20 minutes. Fluff rice and lightly stir it into the cooked wild rice. Stir the celery, green onion, currants, cherries, almonds and salt into the rice. Drizzle over the lemon juice and balsamic vinegar and toss until everything is evenly coated. Cover and chill 1 hour to develop the flavors. Spoon it onto a bed of watercress to serve.

This recipe yields 5 cups.

Each 1/2-cup serving: 86 calories; 130 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 11 grams carbohydrates; 3 grams protein; 1.78 grams fiber.

Source:
The Los Angeles Times, 04-04-2001

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