River Raisin National Battlefield Park Foundation presents Wild Rice Salad

Wild Rice Salad

Ingredients

• 6 cups of homemade or canned vegetable or chicken stock
• 1.5 cups of wild rice
• 1 carrot peeled and cut into 2 inch matchsticks
• 3 tablespoons of dried cranberries or cherries
• 1 Roma tomato- diced finely
• 4 or 5 scallions including green part- finely chopped
• .5 cup pine nuts toasted and cooled 
• .5 cup of raw unsalted pumpkin seed, toasted and cooled 
• 3 bunches of watercress- steamed 

Apple Cider Vinaigrette

Ingredients

• 6 tablespoons of apple cider vinegar
• .25 cup of honey
• .75 cup of canola oil
• Slat and fresh ground pepper

Recipe

1. In large sauce pan combine stock and wild rice- bring to boil, reduce heat to simmer. Cover and cook until tender- 45-55 minutes. Speed rice on backing sheet and let cool. 
2. Once cook, mix all ingrediencies and toss, add .5 cups of vinaigrette and toss.  Refrigerate. 
3. To Serve: Put watercress on plate. Top with Wild Rice Salad.