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A wonderful side dish. Great with Citrus Chicken Rolls.

Keeps well and travels well for picnics or potlucks.

Wild Rice Salad

Wild rice with a tangy raspberry vinegar dressing.

Ingredients

1 1/2 cups wild rice

1/3 cup salad oil

2 tablespoon minced shallots

1/4 teaspoon pepper

3 cups chicken broth

2 tablespoons raspberry vinegar

2 teaspoons Dijon mustard

Instructions

Rinse the rice with water and drain. In a 2-3 quart pan bring rice and chicken broth to a boil. Reduce heat to simmer; cover and cook, stirring occasionally until rice is tender to bite and most of the liquid is absorbed, about 50 minutes. Let cool.

In a small bowl mix together oil, vinegar, shallots, mustard and pepper. Stir into cooled rice.

Serve, or hold at room temperature as long as several hours. If made ahead, cover and chill up to 2 days.

Serve at room temperature