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Wild Rice Salad with Toasted Walnuts and Dried Cherries
- 1 ½ cups wild rice
- 1 cup toasted walnuts
- 1 cup dried cherries
- ¼ cup fresh parsley, chopped
- 1 tsp Dijon mustard
- 2 Tbsp sherry vinegar
- Juice of ½ a lemon
- ¼ cup extra virgin olive oil
- Kosher salt and fresh cracked black pepper
Put wild rice in a small pot with about 4 cups of water. Bring to a boil, then cover and reduce to a simmer. Cook rice until tender and the grains split in the middle, about 30 minutes. You may have to add water periodically, it is best to have to rice covered with water at all times for even cooking. Drain rice in a strainer to remove any extra water and transfer to a mixing bowl. In another bowl, combine the lemon juice, Dijon, vinegar and oil. Whisk together and then pour over the rice, you may not need all the dressing, depending on your taste. Add cherries and walnuts, season with salt and pepper and toss together. Top with fresh parley to serve.
