Email to swbirdmom      

Wondrous Wild Rice Salad

Source of Recipe

CopyKat


Recipe Introduction

Note: This makes a large amount of salad so using a half recipe is prudent. Only put dressing on the portion you are going to use immediately as it loses its fresh taste when the dressing is on it for more than a day.

List of Ingredients

4 ½ cups chicken broth
1 Tbsp butter
1 garlic clove, peeled
1 ½ cups wild rice, rinsed and drained
1 cup dried cranberries or currants
1 cup chopped, toasted pecans
½ cup chopped green onion
½ red bell pepper, seeded and diced
½ green bell pepper, seeded and diced

Dressing

1/3 cup extra virgin olive oil
3 Tbsp. orange juice
2 cloves garlic, pressed
1 tsp. salt



Recipe

1. Make salad: In a saucepot bring chicken broth, butter and garlic to a boil. Stir in rice and bring to a boil. Reduce heat to low, cover and simmer until the liquid has been absorbed and the rice is fluffy and tender, about 45 minutes to 1 hour (Note: the wild rice I used took over 1 ½ hours to cook, but it was delicious). If liquid evaporates before the rice is done, add ¼ cup water at a time until rice is done. Cool. In a separate bowl, combine cranberries or currants, pecans, green onions and peppers. Set aside.

2. Make dressing: Whisk ingredients together in a separate bowl. Transfer rice to a large serving bowl and stir in cranberry mixture. Toss with dressing. Makes 7 cups.