WILD RICE SALAD

Wild Rice Salad image

This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.

Provided by Martha Stewart

Number Of Ingredients 16

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Ingredients

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
1 tablespoon unsalted butter
1 red apple, cored and cut into 1/4-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small carrot, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup dried currants
Coarse salt and freshly ground pepper
2 tablespoons apple-cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
1/2 cup slivered almonds, toasted

Steps:

Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

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