This Apple Walnut Rice Salad is light, crisp and fresh the perfect after Thanksgiving dish. Whenever I am feeling weighed down by the heavy foods of the fall season I turn to this dish. It can be made as a side dish along with chicken or pork or you can throw your leftover turkey in it.
Apple Walnut Rice Salad can stand alone on its own as the main course. I’m not one to follow the rules especially when it comes to cooking, so I mix and match the add-ins from time to time; however this is the recipe I typically use with an addition of cranberries. This would make the perfect side-dish at Thanksgiving. For those families who are gluten free, vegetarian or vegan this salad is perfect! It gets better the longer it sits, so if you have time make it a day ahead!
1C Rice Select royal blend(Texmati, Brown, Wild and Red) or 1/2C Brown Rice and 1/4 C wild rice cooked to package directions
1/4 cup Apple Cider Vinegar
2 tablespoons Lemon Juice
3 tablespoons Olive Oil
1 C Walnuts
1 Granny Smith Apple
2 Celery Stalks
1/2-1 C Fresh Parsley
1/2 C Dried Cranberries
Salt and pepper to taste
First start by making the rice. I found a pre-made mix of the long grain and brown rices at the grocery store; however if you can’t find that you can cook the rices separately according to the package directions. While the rice is cooking we will start prepping the yummy add-ins.
Pre-heat the oven to 350* then on a baking dish evenly layer the cup of walnuts. Bake the walnuts for about 10 minuets until they become fragrant this will add depth to their flavor. Set aside to cool. (you can also quickly roast them in a dry pan on the stove, just make sure you are moving them around the pan, so they don’t burn)
In a large bowl add the lemon juice, apple cider vinegar and olive oil. Next chop the fresh parsley. You can chop this as fine as you like. I personally love the pop of color, so tend to leave it on the larger side. Add that to the bowl. Wash, and core the apple, then chop it into pieces approximately 1/4 inch pieces. Pop them into the bowl, and stir them into the mixture. (The acid in the lemon juice, and vinegar prevents the apples from browning plus keeps them crisp for days).
Wash, and dry two celery stalks, remove a bit from both ends then chop them into 1/4 inch pieces. Add the celery to the bowl. Take the cooled walnuts, and coarsely chop them and toss the walnuts into the bowl. Add your dried cranberries and stir.
Next mix in your rice and stir until completely mixed. Enjoy!
*adapted from greatest ever SALADS