Apple Pork Wild Rice Salad Recipes

Steps:

• In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes. Drain; rinse under cold water.
• Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board.
• Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.

Steps:

• Put rice in a bowl and rinse under running water for 2 minutes, then drain.
• Pour rice into a large saucepan, add the water and salt, and bring to a boil.
• Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed).
• Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won't taste the same - currants are preferred), pecans, and onion; stir to combine.
• In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
• Pour the dressing over the salad mixture and stir well.
• Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
• Note: also good with 1/4 cup dried cranberries.

Steps:

• In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.