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- Wild Rice Salad - Pots and Pins
- 2 cups wild rice
- 1 can (8 oz.) water chestnuts, drained, and sliced
- 1/2 cup celery, finely sliced
- 1/2 cup onion, finely diced
- 1/2 cup dried apricots, finely chopped
- 1/2 cup slivered almonds
- 2 large oranges
- 1 large pomegranate, peeled, arils removed
- 4 tablespoons good olive oil
- 4 tablespoon freshly squeezed orange juice (from second orange, plus more if needed to make 4 tablespoons)
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Place the wild rice in a medium pot with 8 cups of water and 2
- teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60
View Full Recipe at Pots and Pins
