Recipes

Recipe: THANKSGIVING WEEK: WILD RICE SALAD

We covered the turkey last week. Now, it's time to start planning the rest of The Big Meal. This week, we'll share recipes for Thanksgiving side dishes. Today's comes from the Martha Stewart website, www.marthastewart.com.

INGREDIENTS

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water

1 tablespoon unsalted butter

1 red apple, cored and cut into 1/4-inch dice

Pinch of ground cloves

3 tablespoons extra-virgin olive oil

1 small red onion, cut into 1/4-inch dice

1 celery stalk, cut into 1/4-inch dice

1 small carrot, cut into 1/4-inch dice

2 garlic cloves, minced

1/4 cup dried currants

Coarse salt and freshly ground pepper

2 tablespoons apple-cider vinegar

3 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

2 tablespoons water

1/2 cup slivered almonds, toasted

For directions on how to prepare this recipe, follow this link.

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