Apple and Fennel Wild Rice Salad
We’re all up in the club at RICARDO HQ—the lunch club, that is. What’s a lunch club? There are three ways to start one. Ask four friends if they want to share in a rotating lunch schedule and bang! suddenly you’re only making lunch once a week. You can also go potluck-style (because sharing leftovers […]
Ingredients
- 1 cup (200 g) wild rice
- 3 cups (750 ml) water
- 1/2 tsp salt
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) cider vinegar
- 2 tbsp (30 ml) apple juice
- 2 tsp (10 ml) molasses
- 1 bulb fennel
- 2 apples, seeded and diced
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp salt
- 1 can (14 oz/398 ml) green or Puy lentils, rinsed and drained
- 2 tbsp dried currants
- Salt and pepper
Instructions
- In a saucepan, bring the rice, water and salt to a boil. Cover and let simmer over medium heat for 40 minutes or until the rice bursts open. Drain and rinse under cold running water. Set aside.
We’re all up in the club at RICARDO HQ—the lunch club, that is. What’s a lunch club? There are three ways to start one. Ask four friends if they want to share in a rotating lunch schedule and bang! suddenly you’re only making lunch once a week. You can also go potluck-style (because sharing leftovers is caring), or task each person to bring one ingredient per lunch club day to make a communal dish (Greek salad, anyone?). How easy (not to mention healthy) is that? Our apple and fennel wild rice salad recipe can be prepared the night before and is sure to please your whole lunch crew.