Harvest Wild Rice Salad

submitted by Ann Brown and obtained from Something Extra, Fall 2005 edition

Prep time: 20 minutes

Cook time: 45 minutes

Chill time: 1 hour

Servings: 6

3 cups water

1 cup wild rice

2 ribs celery, chopped

1 large red apple, cored and diced

1/2 cup chopped toasted walnuts

1/3 cup golden raisins

1/4 cup minced red onion

1 tbsp. snipped fresh basil

Dijon Vinaigrette (recipe follows)

Freshly ground pepper to taste

Bring water and rice to a boil in a medium saucepan.  Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open; drain excess water and let cool.  Place in a large bowl with celery, apple, walnuts, raisins, onion and basil.  Pour vinaigrette over salad and toss well, season to taste with pepper.  Cover and refrigerate for 1 hour, stirring once or twice.

Dijon Vinaigrette

Whisk together:

1/3 cup extra virgin olive oil

1/4 cup white wine vinegar

1 tbsp. honey

1/2 tbsp. Dijon mustard

1/2 tsp. salt