Wild Rice Salad
|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|
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.
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.