Wild Rice and Ham Salad
Adapted from cookinglight.com
2 3/4 cup water
3/4 cup wild rice
½ teaspoon salt
1 1/4 cup diced, cooked ham
1 large stalk celery, diced small
1/4 cup minced, fresh parsley
1 small red onion, diced small
1/3 cup chopped dried apricots or cherries
1 tablespoon extra virgin olive oil
1 tablespoon balsamic or sherry vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
- Bring water and salt to a boil. Add rice, return to boil, reduce heat and simmer, covered, 50-60 minutes or until kernels puff open. Uncover and fluff with a fork. Simmer five additional minutes. Transfer to a large bowl and cool.
- Stir in ham, celery, onion, parsley, and dried fruit. Whisk together vinegar and mustard in a small bowl then add the oil, salt, and pepper. Stir dressing into rice mixture. Chill before serving.