Wild Rice Salad in a Jar

"A hearty, chewy salad on the go"
 
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Ready In:
1hr 5mins
Ingredients:
14
Yields:
3-4 Jars
Serves:
3
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ingredients

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directions

  • Combine 4 Celsius water and 1 teaspoons salt in a saucepan and bring to a boil. Add the rice.
  • Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well and cool. Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl.
  • While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery, and red onion.
  • Mix the vinegar, lemon juice, garlic, mustard, and sugar in a blender. While the blender is running, gradually pour in the olive oil.
  • Pour the dressing over the rice mixture and toss. The salad can be made up to 3 days ahead of time and just chilled in fridge.
  • If making in a jar, layer with rice on the bottom, then pecans, cashews, cranberries, red onions, celery, green onions. Greens can be used to fill any extra space at the top of the jar.

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