Wild Rice Salad With Celery And Walnuts

• For the salad:
• 1 quart water, chicken stock or vegetable stock
• 1 cup wild rice, rinsed
• Salt to taste
• 1/3 cup lightly toasted broken walnut pieces
• 3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
• 1/2 cup chopped fresh parsley
• 1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
• For the dressing:
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
• 1 small garlic clove, minced
• Salt and freshly ground pepper to taste
• 3 tablespoons walnut oil
• 3 tablespoons extra virgin olive oil
• 2 tablespoons buttermilk or plain low-fat yogurt

1. 1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. 2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

salad, water, wild rice, salt, celery stalks, parsley, fresh sage, freshly squeezed lemon juice, red wine vinegar, garlic, salt, walnut oil, extra virgin olive oil, buttermilk

Taken from www.epicurious.com/recipes/member/views/wild-rice-salad-with-celery-and-walnuts-50021065 (may not work)