Wild Rice Salad
1½ cups wild rice
1 large firm apple, chopped
1 onion, chopped
3 Tbsp. fresh rosemary, chopped
4 Tbsp. extra virgin olive oil, divided
2 stalks celery, sliced
1/3 cup pine nuts, toasted
Juice of 1 Meyer lemon (or regular lemon)
1 tsp. garlic powder
Kosher salt to taste
Freshly ground black pepper to taste
1/3 cup Parmesan cheese, shaved
• Cook wild rice according to package instruction. Place in a large bowl and set aside.
• In a large skilled over medium-high heat, saute 2 Tbsp. olive oil, apple, onion and rosemary a few minutes, until the apples and onions are slightly brown.
• Stir the apple and onion mixture into the bowl of rice. Add the celery, pine nuts, lemon juice, remaining olive oil, garlic powder, salt and pepper and mix well. Stir in the Parmesan. Salad can be served cold, room temperature or warm.