TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Wild Rice and Raisin Salad

AlexandraAlexandra Linn
Rate this

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

Save this recipe 1
Save this recipe 1
servings:
Serves 6
Time:
prep time:
15 minutes
cook time:
1 Hour
total time:
1 hour 15 minutes

Ingredients

  • 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
Save a shopping List

directions

  • 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.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.