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Wild Rice Salad

the.instructor's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Rice

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