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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put rice in a bowl and rinse under running water for 2 minutes, then drain. | 2. Pour rice into a large saucepan, add the water and salt, and bring to a boil. | 3. 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). | 4. 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. | 5. In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing. | 6. Pour the dressing over the salad mixture and stir well. | 7. Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving). | 8. Note: also good with 1/4 cup dried cranberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	1 1/3	cups	uncooked	761.6	159.7867	31.424	2.3040000000000003
water	3	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
tart apple	1 1/2	cups	chopped	-	-	-	-
red bell pepper	1/2	cup	diced	-	-	-	-
currant	1/2	cup		35.28	8.6128	0.784	0.2296
pecan	1/2	cup	toasted chopped	143.1733	26.831999999999997	2.9467	3.016
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.