Friday, July 13, 2012

Apricot Wild Rice Salad

Ours basically looked the same (minus the random Christmas ornament)

Photo and recipe credit to Taste of Home


  • 3 cups water
  • 2 cups uncooked wild rice
  • 2 cups finely chopped dried apricots
  • 2 cups dried cherries
  • 1 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons maple syrup
  • 1-1/2 teaspoons salt


  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely.
  • Meanwhile, place apricots in a small bowl; cover with boiling water. Let stand for 5 minutes; drain. Stir the apricots, cherries and walnuts into rice. In a small bowl, whisk the oil, lemon juice, maple syrup and salt. Pour over rice mixture and mix well. Refrigerate for at least 30 minutes. Yield: 15 servings (2/3 cup each).
  • Use a good quality olive oil, because it's a pretty major flavor.
  • We omitted the maple syrup and it was just fine.  
  • We thought that the amount this recipe was supposed to make was a little ridiculous, so we went with about 4 cups of cooked rice, a 6-oz bag of apricots, and about half on the dressing ingredients.
  • Overall a thumbs-up, and it was fun to make something a little different!

1 comment:

Jenni said...

Even better the next day!