A delightful and colorful rice salad packed with wholesome ingredients, perfect for any occasion.
Cook the wild rice in a large pot of boiling water until tender, then drain and let it cool completely.
Rinse the rice under cold water after cooking to stop the cooking process and cool it faster.
In a mixing bowl, combine the grated carrots and chopped green onions.
Use a box grater for the carrots to achieve a fine texture.
In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and honey to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the cooled rice and mix thoroughly.
Ensure the rice is evenly coated with the dressing for consistent flavor.
Add the raisins, pecans, and walnuts to the rice mixture and stir well.
Toast the nuts beforehand for an enhanced nutty flavor.
Serve the salad chilled or at room temperature, garnished with additional nuts if desired.
Let the salad sit for a few minutes before serving to allow the flavors to meld.
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