Wild Rice, Raisin, and Honey Roasted Walnut Salad

This salad makes a great side to go with a sandwich or poached salmon. Or add a few strips of grilled chicken or shrimp and serve over field greens for a complete meal.

Known for its luxurious nutty flavor and chewy texture, wild rice isn't really rice at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians.

Depending on where you purchase your wild rice, it's important to clean it thoroughly before cooking. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off.

Because wild rice has such a strong flavor, it’s best to mix it with white or brown rice. Uncle Ben’s makes a great tasting and easy to prepare wild and white rice mix.

• 2 cups cooked wild and white rice
• 1/4 cup each of diced carrots, celery, and onionsr
• 1/2 cup walnut halves
• 1/2 cup raisins
• Honey, teriyaki sauce
• Fresh chopped garlic, pepper
• 1/2 cup coarsely chopped parsley

Cook the rice according to the package directions. Sauté, the vegetables in a little olive or vegetable oil until just wilted. You want them to stay crisp. Add a little fresh garlic and pepper. Then some teriyaki sauce to taste and set aside.

In another sauté pan, quickly sauté the walnuts. While the nuts are hot, add a large spoonful of honey and stir until all the nuts are coated.

Mix together the rice, vegetables, raisins, and nuts. If necessary, season to taste.

Just before serving add the parsley for color.