Wild Rice Salad with Dried Cherries


Submitted By: Carol Walker

Ingredients

  • 1 (6.2-ounce) box quick-cooking long-grain and wild rice mix
  • 1 medium, unpeeled apple, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1/2 cup dried cherries, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons cider vinegar
  • 1/3 cup dry-roasted peanuts, toasted

    • Instructions


    Cook rice mix according to package directions, omitting butter. Spread rice evenly in a thin layer on a large, ungreased cookie sheet. Let rice stand for 10 to 12 minutes, stirring occasionally, until cool.
    Mix apple, pepper, celery, and cherries in a large bowl. Mix soy sauce, water, sugar, and vinegar in a small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts; gently toss