This is a wonderful, crunchy, pretty salad that tastes fabulous too. I used the basic recipe from "Everyday Light Meals" but made my own dressing instead of using bottled Italian Dressing which we don’t like and my husband can’t eat with his medication.
I cook wild rice ahead of time, usually in a larger batch, and portion it out in freezer bags; it keeps very well or else cook it the day before while you’re in the kitchen. If you don’t have champagne vinegar, try sherry vinegar or even red wine vinegar or balsamic vinegar. We used peppers from the garden that I had in the freezer, I didn’t have any yellow ones today, but it was still pretty. I like it served at room temperature, which makes it a good salad for carrying to pot lucks or holiday dinners. I take it out of the refrigerator 20 minutes or a half hour before serving.
Wild Rice Pepper Salad with Champagne Dressing
2/3 cup Wild Rice -- uncooked
3 cups Water
1 cup Green Pepper -- chopped
1 cup Red Pepper -- chopped
1 cup Yellow Pepper -- chopped
1/2 cup Sunflower Seeds
1/3 cup Onion -- chopped
1/3 cup Raisins -- or chopped dates
3 tablespoons Champagne Wine Vinegar
6 tablespoons Olive Oil
1 tablespoon Honey
In a small saucepan, bring the rice and water to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain and place in bowl. Refrigerate until well chilled. Combine the dressing ingredients. Pour over the rice. Add remaining ingredients, toss to coat.