Wild Rice Salad Recipe
Ingredients
| Wild rice | 1 1/2 Cup (16 tbs) | |
| 3 cups Homemade Chicken Broth or canned regular-strength chicken broth | ||
| Salad oil | 1/3 Cup (16 tbs) | |
| Raspberry wine vinegar | 2 Tablespoon | |
| 2 tablespoons minced shallot or onion | ||
| 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.
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.
Chef
