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Rice and Fruit Salad

Tina Rupp

Prep time: 15 minutes
Cook time: 45 minutes
Yield: 8 servings

To make ahead: Fully prepare up to one day ahead, cover and refrigerate. Bring to room temperature before serving.

  • 1 1/2 cups sodium-free wild-rice medley
  • 4 tbs unsalted butter
  • 1 Bosc pear, cored and cut into 1/4-inch cubes
  • 2 stalks celery, cut into 1/4-inch cubes (3/4 cup)
  • 1 small onion, cut into 1/4-inch cubes (1 cup)
  • 1 tbs minced garlic (about 2 cloves)
  • 2 tbs lemon juice
  • 2 tbs apple cider vinegar
  • 1 tsp salt
  • 1/4 cup chopped pecans
  • 1 cup golden raisins
  1. In a pot, bring 3 1/2 cups water and rice to a boil. Lower heat, cover and simmer 30 minutes, until rice is tender. Drain rice and rinse under cold water. Set aside.
  2. Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add pear and cook, stirring occasionally, until softened, about 5 minutes. Transfer mixture to bowl with rice.
  3. Melt remaining butter in same skillet over medium-high heat and cook celery, onion and garlic, stirring, until translucent and starting to brown, about 6 minutes. Add lemon juice and vinegar and let boil 1 minute. Add salt to mixture and pour over rice. Add nuts and raisins to rice mixture and toss to combine. Serve at room temperature.

How kids can help: Measure ingredients; add nuts and raisins.

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