Recipe: Wild Rice Salad
Here’s a good recipe to try for one of those summer get togethers. I found it in The Seasonal Cabin Cookbook. It sounds good, and will be trying it this evening at the lake.
Wild Rice Salad
3 cups cooked, cooled wild rice
1 can (8 oz) sliced water chestnuts, drained
2 tbsp. Grated orange zest
¼ cup olive oil
¼ cup orange juice
1 tsp. celery salt
Half of a small apple
¾ cup frozen green peas thawed
lettuce leaves for serving, optional
Drain wild rice if necessary. In a large bowl, combine wild rice, water chestnuts and orange zest. In a galss jar, combine oil, orange juice and celery salt; cover tightly and shake well to blend. Pour over wild rice mixture, and stir gently to combine. Cover and refrigerate 1 to 3 hours. Just before serving, core the apple and cut into chunks that are not quite ½ inch in size. Add apples and peas to rice mixture, stirring gently to combine. Serve on lettuce leaves if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 3rd, 2008 by Barb | |
