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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad. Ingredients:
1-1/2 cups beef or chicken broth |
1/2 cup uncooked wild rice |
1 cup frozen peas, thawed |
2 celery ribs, sliced |
4 green onions, thinly sliced |
1/4 cup slivered almonds, toasted |
dressing: |
1/4 cup vegetable oil |
2 tablespoons red wine vinegar |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
1 teaspoon sugar |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds.
2. In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 4 servings.
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