½ cup Chopped nuts (such as pecans, almonds, or walnuts)
Instructions
In a medium saucepan over high heat, bring wildrice and 7 cups of water to a rolling boil. Reduce heat to medium-low and gently simmer, partially covered, for 50 minutes. Drain wildrice and set aside to cool.
To prepare the vinaigrette, add maraschino cherry liquid, lemon juice, olive oil, and salt to a jar with a tight fitting lid. Seal and shake vigorously.
In a large serving bowl, toss wild rice, bell pepper, onion, maraschino cherries, and nuts. Just before serving, pour vinaigrette over top and toss until evenly coated. Serve at room temperature or chilled.
