Target: 6 × 4 inches · landscape

Great Lakes Wild Rice and Smoked Whitefish Salad

55 min · 4 lunch servings

Ingredients

□ 1 cup whole wild rice

□ 4 cups water

□ 1 1/4 tsp kosher salt

□ 6 oz smoked Great Lakes whitefish, skin removed and flaked

□ 2 ribs celery, finely diced

□ 3 scallions, thinly sliced

□ 1/4 cup fresh parsley, chopped

□ 1/3 cup dried cranberries

□ 1 tbsp whole-grain mustard

□ 1 tbsp apple cider vinegar

□ 1 lemon, zested and juiced

□ 3 tbsp extra-virgin olive oil

□ 1/4 tsp freshly ground black pepper

1. Rinse wild rice. Simmer with water and 1 tsp salt about 35 minutes, until many grains split and stay chewy.

2. Drain well and cool rice spread on a tray for 10 minutes. Keep smoked whitefish cold; remove skin, check for bones, and flake.

3. Whisk lemon, mustard, cider vinegar, olive oil, remaining salt, and pepper. Toss with rice, celery, scallions, cranberries, and parsley.

4. Fold in fish gently, leaving visible flakes. Serve cool or refrigerate covered until lunch.

Cook’s note: Cool the drained grains before dressing so they stay separate instead of turning gummy.