Wild Rice Salad with Green Beans and Toasted Pecans
By DOMESTICDIVA
Chunks of apple, pecans and green beans lace this wild rice salad. It’s an excellent choice for a potluck because the rice and vinaigrette can be made a day ahead and combined with the other ingredients hours before serving. Use the vinaigrette as a dressing for coleslaw as wel
Ingredients
- SALAD
- 4 cups cold water
- 2/3 cup wild rice, rinsed
- 1 teaspoon olive oil
- 1 cup sliced red onion
- 12 oz. green beans, halved diagonally, cooked (3 cups)
- 1/2 cup pecan halves, toasted*
- 1 apple, unpeeled, diced**
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- VINAIGRETTE
- 1 cup apple cider
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Details
Preparation
Step 1
1. Bring water and rice to a boil in medium saucepan; reduce heat to low. Cover loosely and simmer 45 to 55 minutes or until rice is tender. Drain. (There should be about 2 cups cooked rice.) Cool; refrigerate 20 minutes or until chilled.
2. Meanwhile, simmer cider in small saucepan over low heat 20 to 30 minutes or until reduced to 1/4 cup. Cool. Whisk in all remaining vinaigrette ingredients.
3. Heat medium skillet over medium-low heat until hot. Add 1 teaspoon oil; heat until hot. Cook and stir onion 5 to 7 minutes or until lightly browned and wilted.
4. Combine rice, onion, green beans, pecans and apple in large bowl; toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss with vinaigrette.
TIPS *To toast pecans, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until slightly darker in color. Cool.
**To prevent apple from browning, dip chunks in small bowl of water mixed with 1 teaspoon cider vinegar.
8 (1-cup) servings
PER SERVING: 170 calories, 9.5 g total fat (1 g saturated fat), 3.5 g protein, 19 g carbohydrate, 0 mg cholesterol, 335 mg sodium, 3.5 g fiber
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