Ingredients
2/3 cup uncooked wild rice2 cans (14 ounces each) sauerkraut, rinsed and well drained1 medium apple, peeled and chopped3/4 cup chopped celery3/4 cup shredded carrot (about 1 large carrot)1/2 cup finely chopped red onionDRESSING:1/2 cup sugar1/3 cup cider vinegar3 tablespoons canola oil1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh parsley1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon3/4 cup chopped walnuts, toasted
Preparation
Cook wild rice according to package directions. Cool completely.
In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first 5 dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.
Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.
