I like the crunchy texture and nutty flavor of wild rice, but I like it best when it is blended with another rice. For this salad I combined it with long-grain white rice, but it would also be great with brown rice.
The hint of sweetness comes from dried currants and cherries and a new product called fig balsamic vinegar, which is combined with lemon juice to make the dressing. With all this flavor, you don’t even notice the fact that there’s no fat added.
This would go well with lamb or ham at Easter, or serve it afterward with that leftover Easter ham in a sandwich or soup.