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Wild Rice Salad with Toasted Pecans

Print Recipe
Course Grains & Legumes
Servings 8 servings

Ingredients
  

  • 1 cup wild rice cooked according to package directions
  • 6 stalks celery diced
  • 0.5 cup red onion diced small
  • 0.5 bunch curly parsley coarsely chopped
  • 1 yellow pepper diced
  • 2 tablespoons butter
  • 1 cup pecan coarsely chopped
  • 0.5 cup olive oil
  • 0.25 cup white balsamic vinegar
  • 1 tablespoon gray Poupon mustard
  • hot sauce to taste
  • salt and pepper to taste
  • few chopped figs or currants for a sweet note optional

Instructions
 

  • Combine rice, celery, onion, parsley and pepper in a salad bowl. Toast the pecans in a pan with the butter, don’t allow to burn. Add the parsley and toss for a minute before taking off the heat. Toss into the salad bowl. Whisk up the olive oil, vinegar, mustard, hot sauce and salt and pepper.  (Recipe #901)