Cookbook Author, Beth Dooley loves to create recipes with Minnesota grown produce. She stopped with a refreshing summer salad recipe using a homemade vinaigrette. To purchase a copy of Beth’s newest cookbook, click here.
Wild Rice Salad with Fresh and Dried Cranberries in Maple Vinaigrette
1 cup real wild rice
4 cups water (or enough to cover the rice in the pot by 2 inches)
1/2 cup fresh cranberries
1/4 cup apple cider vinegar
1 clove chopped garlic
1 tablespoon Dijon mustard
1/3 cup maple syrup
1/2 cup walnut or vegetable oil
2 to 3 tablespoons cranberry or orange juice, as needed
1 small red bell pepper, diced
1/4 cup toasted pecans
1/4 cup dried cranberries
1/4 cup diced scallions, white and 1-inch of the green parts
Salt and freshly ground black pepper to taste
Chopped parsley for garnish
How to make it:
Wash the rice thoroughly by putting it in a colander and running under cold water until the water runs clear. Turn the wild rice into a large heavy saucepan and add enough water to cover by 2-inches. Set over high heat, bring to a boil, reduce the heat and simmer until the rice kernels begin to open, about 20 to 35 minutes. Be sure it doesn’t become too mushy. Drain the rice and fluff with a fork. Set aside.
Put the fresh cranberries into a small pot and add just enough water to cover. Bring to a boil over high heat, reduce the heat and simmer until the cranberries just begin to pop, about 5 minutes. Drain and set aside.
In a small bowl, whisk together the vinegar, garlic, mustard and maple syrup. Whisk in the oil in a slow, steady stream. If the emulsion is too thick, slowly add a little cranberry or apple juice.
Turn the cooked rice, cooked cranberries, red pepper, pecans, dried cranberries, and scallions into a bowl and toss with just enough dressing to lightly coat.