For the salad:
1 quart water, chicken stock or vegetable stock
1 c. wild rice, rinsed
Salt to taste
1/3 c. lightly toasted walnut pieces
3 celery stalks, thinly sliced on the diagonal
1/2 c. chopped celery leaves
1 t. finely chopped fresh thyme
For the dressing:
2 T freshly squeezed lemon juice
2 t. red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
6 T. olive oil
2 T.buttermilk or plain low-fat yogurt (optional if lactose intolerant)
Bring the water or stock to a boil, add salt to taste and wild rice. Lower heat, cover and simmer for 40 minutes, or until the rice is tender. Drain and toss in a large bowl with the remaining salad ingredients. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the olive oil and buttermilk or yogurt if using. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
