Wild Rice Salad with Chestnuts

Rinse the wild rice in cold water, then drain. In a large saucepan, combine the rice, salt and water. Bring to a simmer, cover and cook until the rice is al dente, about 40 minutes. Drain the rice in a large sieve. Rinse with cold water and set aside to cool. The rice may be prepared a few days ahead.

In a large bowl, combine the cooked rice, radishes, green onions and chestnuts. Season with salt and pepper.

In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the oil. Pour the dressing over the salad and mix well. Serves 4 to 6.

Adapted from Williams-Sonoma TASTE Magazine, "Ode to the Chestnut," by Fran Gage (Holiday 2001).