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Wild Rice Salad with Green Beans and Pecans Recipe

Ingredients

How to make it

  • 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.
  • Simmer cider in small saucepan over low heat 20-30 minutes or until reduced to 1/4 cup. Cool. Whisk in all remaining vinaigrette ingredients.
  • To toast pecans, place on baking sheet; bake at 375 degrees for 4-6 minutes or until slightly darker in color. Cool.
  • Heat medium skillet over medium-low heat until hot. Add 1 tsp oil; heat until hot. Cook and stir onion 5-7 minutes or until lightly browned and wilted.
  • To prevent apple from browning, dip chunks in small bowl of water mixed with 1 tsp cider vinegar.
  • Combine rice, onion, green beans, pecans and apple in large bowl; toss with 3/4 tsp salt and 1/4 tsp pepper. Toss with vinaigrette.

People Who Like This Dish 3
Reviews & Comments 2

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  • christinem 15 years ago
    This sounds great!!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    Fabulous "5"FORK Salad~
    ~*~mj~*~
    Was this review helpful? Yes Flag

The Cook

breezeatdawn Shakopee, MN

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