wild rice salad

"This tastes like autumn" - my husband after he tried this wild rice salad.

I don't know if it's the earthy sweetness or the fact that I'm always making these salads that can be grabbed and packed easily and quickly when back-to-school time comes around, but this salad does taste like fall.

I told myself to hold off until actual autumn or at least October 1st before going crazy with the pumpkin-spiced whatever and pictures of leaves and all the other great things that come with the change of the season.

This cold salad is great for the busy schedules that also come with the beginnings of fall.  I work at a university, so this is our busy time.  Dustin is working 3 jobs.  Although we're not taking classes anymore, it's still a hectic time of year.

Harvest Wild Rice Salad  

1 teaspoon orange juice concentrate
1 tbsp maple syrup
1/2 cup water
1/2 cup raisins
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 cup olive oil

1/4 olive oil
1/2 cup raisins
1/2 cup walnuts
1 cup wild rice...cooked and cooled

In a saucepan, add in 1/2 cup water, 1 tablespoon maple syrup, and 1 teaspoon frozen orange juice concentrate.  Whisk together.  Add in 1/2 cup raisins.  Over medium heat, heat mixture until raisins are softened.  (Alternatively, you could microwave this stuff, but yeah).

Pour mixture into a blender, and add it 3 tablespoons balsamic vinegar, 1 teaspoon dijon mustard, and 1/4 cup olive oil.  Blend until dressing is smooth (no more lumps of raisins).

In a large bowl, add in rice, dressing, and olive oil.  Fold in walnuts and rice.

Serve chilled and try not to eat too much of this because it's delicious.

Kai reminds you to get in some rest and relaxation this weekend.