Wild Rice Salad
(A simpler modification of pg. 24 of The Greens Cook Book recipe)
- 3/4 cup wild rice
- 1/2 tsp salt
Rinse the wild rice, and soak for 1/2 hour. Drain, and place with the salt in 4 cups of water. Bring to a boil, then simmer covered for 30 to 35 minutes. Drain.
- 1/2 cup chopped nuts (walnuts, pecans or pignoli)
Toast the nuts for a little while in a pan.
- 5 tb currants
- 1/4 cup OJ
- 4 tsp lemon juice
- 1 tsp balsamic vinegar
- 3 scallions, white part only
- 2 tb olive oil (originally 5)
- 1 tb nut (or sesame) oil
- 1 tb chopped parsley
Rinse the currants in warm water and drain. Mix them with the orange juice. Add the remaining ingredients and combine all.
- 1 apple
Chop in the apple and mix.
- salt and black pepper to taste