This is one of my all time favorite side dishes and it goes well with almost any main course! It is full of antioxidants and vitamins, so not only does it taste good but it is good for you. Beware that this recipe makes 12 servings - so adjust accordingly or make it all and seperate servings into tupperware for leftovers!
1/2 onion quartered
1 carrot peeled and quartered
1 stalk celery quartered
1 cup wild rice (2 - 4 oz. packages)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large finely chopped shallot
3 ounces dried cranberries (1/2 of a 6 oz. package)
3 granny smith apples, unpeeled and cut into small dice
1/4 cup chopped walnuts, toasted
4 stalks thinly sliced scallions
salt to taste
freshly ground black pepper
1. Wash the rice in a strainer under running water until water is clear.
2. Place the rice, onion, carrot and celery in a pot. Season with salt and pepper and cover with water.
3. Bring to boil, reduce heat and simmer until the rice is tender and fully fluffed, about 45 to 60 minutes.
4. Drain the rice and remove the onion, carrot and celery pieces.
5. Combine the rice in a bowl with the remaining ingredients. Adjust seasoning.
6. Serve warm or at room temperature.
Serving Size: about 1/2 cup
Calories 150
Fat 4g
Carbohydrate 26g
Fiber 2g
Protein 3g
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