Source: dLife

This colorful crunchy salad combines tart apples, vegetables, wild rice, and nuts.

Servings

0.33 cup wild rice
1.25 cup water , hot
0.5 cup long grain brown rice
1 large apples (tart, such as Granny Smith)
1 tbsp fresh lemon juice
0.5 medium red bell peppers , seeded and diced
0.5 cup fresh chopped celery
0.25 cup minced onion
0.25 cup seedless raisins (or currants)
0.25 cup chopped walnuts , toasted (or almonds)
0.25 cup orange juice
0.5 tbsp maple syrup (or honey)
0.5 tsp ground coriander
0.25 tsp ground cardamon
1 tbsp vegetable oil

1 In a saucepan with a tight-fitting lid, soak the wild rice in 3/4 cup of the hot water for 30 minutes. Add the brown rice and the remaining 1/2 cup of water, bring to a boil and simmer, covered, for about 45 minutes, until the rice is tender.
2 When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions, raisins, and walnuts and set aside.
3 Whisk together the orange juice, maple syrup, spices, and oil. Add the rice and the dressing to the bowl and toss well to combine.

To toast raw nuts, place on an unoiled baking sheet at 350 degrees F for about 5 minutes, until fragrant.