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Wild Rice Salad (Midwest Winner)




Source of Recipe


Posted by Wanderer. Source: “A Taste Of The Country Regional Contest,” Kathi Saari, Ames, Iowa; Country Magazine, April-May 1995.


Recipe Introduction


“Wild rice is native to the Midwest, so this recipe is perfect for our area. We eat it cold or warmed just enough to soften the cheese and further blend the flavors. It can be served as a main dish or as an accompaniment to chicken or turkey.”
Yield: 6-8 servings


List of Ingredients




1 cup uncooked wild rice
3 cups water
1 tablespoon instant chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops

Dressing:
2 tablespoons lemon juice
2 tablespoons vinegar
1/2 teaspoon dry mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup vegetable oil


Recipe



In a medium saucepan, bring rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed; dressing will thicken slightly. Pour over salad and toss to coat. Cover and chill several hours or overnight.