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Wild Rice and Raisin Salad

AlexandraAlexandra Linn
servings:Serves 6
prep time:
15 minutes
cook time:
1 Hour
total time:
1 hour 15 minutes


  • 1/2 c. wild rice
  • 1/2 c. pecan halves
  • 1/2 lb. lean ham
  • 3/4 c. golden raisins, soaked in hot water, drained
  • 1/2 c. thinly sliced green onions
  • 1/3 c. olive oil
  • 1/4 c. rice wine vinegar
  • 1/4 t. pepper
  • lettuce cups


  • 1

    Generously cover rice with water in a 3 quart sauce pot; turn into a strainer to drain; repeat several times to wash the rice thoroughly. Return rice to sauce pot; add 2 quarts of water. Heat to a boil; cover and boil gently, without stirring, 40-50 minutes, until tender and each grain has opened. Have extra boiling water on hand to add toward the end of the cooking so that the rice is covered with boiling water. Rinse under hot running water, draining well.

  • 2

    Spread pecan halves in single layer in shallow baking pan. Bake at preheated 350° oven for 10 minutes, or until toasted.

  • 3

    Slice ham into 1/8“ - 1/4” wide and 1" long strips. Stir together rice, ham, raisins, and green onions in large bowl.

  • 4

    Whisk together olive oil, vinegar and pepper in small bowl. Pour over rice mixture; toss. Cover and chill. At serving time, turn into lettuce cups; garnish with pecans.



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