Wild rice salad with grapes (cabin) and walnuts

By emtoothfxr

Use the purple grapes from the cabin harvested in September. Didn't add Feta, was great with Salmon. Used a rice medley from Top

Ingredients

• 1 cup of dry wild rice
• 1 veggie bouillon cube
• 1 cup of seedless red grapes –
• 1 large celery stalk – sliced thinly – about 1/2 cup
• 2 ounces feta cheese –optional diced
• 1/3 cup of walnut pieces-used candied from produce section
• 1/4 cup minced red onion
• 2 tbs minced parsley
• Dressing
• 3 tbs olive oil
• 1 tbs red or white wine vinegar
• 1 minced garlic clove
• 8 twists of black pepper from a pepper mill
• A pinch of salt

Preparation

Step 1

Cook wild rice as per the package instructions. I added one bouillon cube to the water before bringing the rice to a boil to give it more flavor.

While the rice is cooking, chop grapes in half, slice celery stalk thinly, dice feta and add to a bowl.

Next, mince both the parsley and red onion and add to the bowl.

Add walnut pieces to the bowl.

Whisk together dressing ingredients and set aside.

When rice is done cooking, take off of the heat and set aside with the lid still on the pot. Let sit for 10 minutes or so until it cools slightly.

Fluff rice with a fork and add it to the bowl with the other ingredients.

Toss with dressing and serve.

NOTES
Let the rice cool, with the lid on, for 10 minutes before adding to the salad ingredients.

This salad is best served warm. If you eat any leftovers the next day you will need to add additional dressing. The rice will have a firmer texture when it’s cold.

Use a wild rice blend that has both wild rice and brown rice.