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Wild Rice Salad

the.instructor's picture
  Wild rice 1 1⁄2 Cup (24 tbs)
  Homemade chicken broth/Canned regular-strength chicken broth 3 Cup (48 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Raspberry wine vinegar/Wine vinegar 2 Tablespoon
  Minced shallot/Minced onion 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Pepper 1⁄4 Teaspoon

Rinse rice with water and drain.
In a 2- to 3-quart pan, bring rice and broth to a boil.
Reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and almost all liquid is absorbed, about 50 minutes.
Let cool.
In a small bowl, mix oil, vinegar, shallot, mustard, and pepper.
Stir into cooled rice.
If made ahead, cover and let stand at room temperature for up to 4 hours or refrigerate for up to 2 days.

Recipe Summary

Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 692

% Daily Value*

Total Fat 78 g120.7%

Saturated Fat 3.9 g19.6%

Trans Fat 1.3 g

Cholesterol 0 mg

Sodium 1844.5 mg76.9%

Total Carbohydrates 199 g66.4%

Dietary Fiber 16.1 g64.5%

Sugars 9.6 g

Protein 42 g84.2%

Vitamin A 8.1% Vitamin C 4.3%

Calcium 6.6% Iron 30.4%

*Based on a 2000 Calorie diet

Wild Rice Salad Recipe