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Wild Rice Salad
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Wild rice and butternut squash salad
1 cup wild rice 3 cups water 1 medium sized butternut squash 1 handful dried cranberries ½ cup white wine vinegar 1 cup virgin olive oil 1 T thyme Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice. Cut squash in half and roast in the oven on a sheet pan. When squash is cool, cube. Make a dressing in the blender with cranberries, vinegar, oil and thyme, Dress the rice and squash, stir and serve. |
