Apple Rice Salad
Since lots of Ashkenazi folks have the custom to refrain from nuts during the High Holiday season I have omitted them from this recipe. But year-round consider adding ¼-½ cup chopped walnuts.
- Duration
- Prep Time
- 8Servings
Ingredients
- 4 cups cooked brown or wild rice
- 1 cup thinly sliced celery
- ¼ cup thinly sliced leeks
- 4 pitted dates, thinly sliced
- ¼ cup chopped fresh dill
- 2 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 generous tablespoons honey
- Kosher salt and freshly ground pepper to taste
- 1 red apple, cored, quartered and thinly sliced
Preparation
1. In a large bowl, combine rice, celery, leeks, dates, and dill. Gently toss to combine.
2. In a small bowl, whisk together lemon juice, vinegar, oil, honey, salt and pepper.
3. Pour dressing over rice salad and toss to coat evenly. Top with apples just before serving.
As seen in the Joy of Kosher with Jamie Geller Magazine
