Read andreflect, consider, revisit, returnreflectconsiderrevisitreturn

Rainbow Wild Rice Salad uses cooked wild rice as a sturdy base for peppers, nuts, dried fruit, pineapple, water chestnuts, and green onion.

The mix moves between crisp, chewy, sweet, and nutty textures, while the optional green chili provides a small amount of heat without changing the salad’s basic character.

The dressing is deliberately minimal: equal parts rice vinegar and olive oil. That keeps the grain and vegetables distinct instead of covering them with a heavier sauce.

Ingredients

• 2 cups wild rice, cooked
• 1/2 cup red bell peppers, diced
• 1/2 cup yellow bell peppers, diced
• 1/4 cup pecans
• 2 tablespoons currants or cranberries
• 1/4 cup pineapple, chopped
• 1/2 cup water chestnuts, sliced
• 2 tablespoons green onions, white parts only, chopped
• 1 teaspoon fresh green chilies, minced, optional
• 1/4 cup rice vinegar
• 1/4 cup olive oil

Method

Combine the cooked wild rice, bell peppers, pecans, dried fruit, pineapple, water chestnuts, green onions, and optional green chili in a medium bowl. Shake the rice vinegar and olive oil together in a jar, pour over the salad, toss well, and serve. Makes 4–6 servings.