Recipe

Wild Rice Salad With Green Beans And Pecans Recipe

	Breezeatdawn / All my dishes 10 months, 2 weeks ago A crunchy, nutty salad brimming with flavors. It has a light dressing that keeps the salad fresh and cool tasting. A very healthy snack or side salad. I served it for Christmas dinner! Thanks to Cooking Pleasures magazine for this recipe. Prep:15m Cook:90m Servings:8	Breezeatdaw
	wild rice vegetables nuts side salad

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Ingredients

SALAD

4 cups cold water

2/3 cup wild rice, rinsed

1 tsp olive oil

1 cup sliced red onion

12 oz. cooked green beans, halved diagonally

1/2 cup pecan halves, toasted

1 apple, unpeeled, diced

3/4 tsp salt

1/4 tsp pepper

VINAIGRETTE

1 cup apple cider

2 Tbsp olive oil

2 Tbsp cider vinegar

2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp pepper

Directions

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.

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