Sides
Wild Rice Waldorf Salad
Makes about 12 cups
Wild Rice Waldorf Salad
Makes about 12 cups
Nutritional information per serving (based on ½ cup): Calories 126 (35% from fat)
carb. 20g
pro. 2g
fat 5g
sat. fat 1g
chol. 0mg
sod. 59mg
calc. 4mg
fiber 2g
carb. 20g
pro. 2g
fat 5g
sat. fat 1g
chol. 0mg
sod. 59mg
calc. 4mg
fiber 2g
Ingredients
- 3 cooker cups wild rice
- 4 ½ cups water
- 1 apple, cored and cut into ¼-inch dice
- 1 cup dried cranberries
- 2⁄3 cup chopped toasted pecans
- ½ cup chopped red onion
- ½ cup chopped celery
Vinaigrette:
- ½ cup finely chopped shallots
- 4 teaspoons Dijon-style mustard
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons sherry vinegar
- ½ cup extra virgin olive oil
Preparation
- Put the rice and water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Brown Rice function and press Start.
- While rice is cooking and cooling, prepare the vinaigrette. Put the shallots, mustard, salt, pepper and vinegar in a small bowl; stir with a whisk to blend. Add the oil and whisk until emulsified; reserve.
- Once the audible tone has sounded to indicate the end of cooking, turn the unit off and open the lid.
- Spread the wild rice on a baking sheet to cool. When rice has cooled, place in a large bowl with the apple, cranberries, pecans, onion and celery. Toss gently to combine.
- Add the reserved vinaigrette; toss to combine. Adjust seasonings and serve.
