Wild Rice Salad
|Chicken stock||4 Cup (64 tbs)|
|Wild rice||1 Cup (16 tbs)|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Chopped red bell pepper||2 Cup (32 tbs)|
|Safflower oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Spanish red onion||1 Large, sliced, separated into rings|
Place stock in large saucepan and bring to a boil over high heat.
Stir in wild rice and bring to a boil again.
Cover, reduce heat to low, and simmer 40 minutes.
Stir white rice into mixture and continue to simmer 15 to 20 minutes or until all liquid is absorbed.
Remove from heat and let cool.
Place cooled rice mixture in large serving bowl.
Mix in red pepper.
In a small bowl, whisk oil, vinegar, Worcestershire sauce, and pepper together.
When completely blended, pour over rice mixture and toss.
Bring the water to a boil in a small saucepan.
Add peas and cook for 1 minute or until peas turn bright green.
Drain into a strainer and immediately rinse under cold running water.
Arrange peas in a wreath atop rice mixture.
Place onion rings in center of pea wreath.