Wild Rice Salad with Apples & Walnuts

1 c. wild rice
2 c. water
1 T. vegetable oil
1/4 t. salt
1 c. coarsely chopped walnuts
1 celery rib, sliced
4 scallions, thinly sliced
1 c. raisins
1 medium red apple (not Delicious), cored and diced
Grated rind of 1 lemon
Green leaf lettuce (optional)

Dressing:
3 T. fresh lemon juice
2 garlic cloves, pressed
1/2 t. salt
Freshly ground black pepper to taste
1/3 c. olive oil

Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook 50 minutes, or until the ride is tender and all the water has been absorbed.

Meanwhile, combine the walnuts, celery, scallions, raisins, apple, and lemon rind in a large bowl.

In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper, and olive oil and shake vigorously. Pour half of the dressing on the apple mixture and toss well.

When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing. Let sit at least 1 hour before serving at room temperature, on a bed of lettuce if desired.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 73.