WILD RICE WALDORF SALAD

Makes: 6 servings

2/3 cup wild rice
2 ½ cups hot water
1 cup brown rice – preferably long grain
1 large tart apples – Crispen or G. Smith
3 tbsp fresh lemon juice
1 bell pepper, seeded and diced – any colour
1 cup celery, diced
½ cup red onions, minced
½ cup currants or raisins
1/4 cup toasted almonds or slivered almonds or walnuts, chopped

Dressing:
½ cup orange juice
1 tbsp pure maple syrup or honey
1 tsp ground coriander
½ tsp ground cardamom
1 tbsp canola oil

1. In a saucepan with a tight fitting lid, soak the wild rice in a 1 cup of the hot water for 30 minutes.
2. Add the remaining 1 ½ cups of water, bring to boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
3. 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 currants or raisins, and almonds or walnuts and set aside.
4. Whisk together all of the dressing ingredients.
5. Add the cooked rice and the dressing to the bowl and toss well to combine.