By Kendra Nordin, Kitchen Report
Serves 8
2 cups wild rice
2 tablespoons olive oil, divided
1 red apple, cored and diced
Pinch of ground cloves
3 tablespoons of olive oil
1 small red onion, diced (about 1/2 cup)
1 stalk celery, diced
1 small carrot, peeled and cut into 1/4 inch rounds
2 cloves garlic, minced
1/4 cup currants
1-1/2 teaspoons sea salt
1 teaspoon freshly ground pepper
2 tablespoons apple-cider vinegar
For the dressing:
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup slivered almonds, toasted
1. Bring 3 cups of water to boil in a medium saucepan. Add rice, reduce heat, and simmer until rice is tender and most kernels have opened, about 50 minutes. Drain, rinse under cold water, and set aside in a large bowl.
2. Heat 1 tablespoon olive oil in a skillet and add apple and cloves. Sautée until golden, about 3 minutes. Add to rice. Heat an additional 1 tablespoon olive oil over medium heat and add onion, celery, carrot, and garlic, satuée until onions are translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice and apples, add currants. Season with salt and pepper.
3. For the dressing: In the same skillet, add cider vinegar, balsamic vinegar, lemon juice, and 2 tablespoons water. Heat, whisking continually, until mixture has reduced by half, about 2 minutes. Whisk in the remaining 2 tablespoons olive oil; set aside. Drizzle dressing over salad and toss. Garnish with toasted almonds.
4. Serve at room temperature or chilled.
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