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.
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