WILD RICE SALAD
Number Of Ingredients 17
Steps:
- Cook wild rice in 4 cups chicken broth until tender. Drain and cool. Cook other rice separately in remaining 4 cups broth. Drain and cool. When both are cool, mix and fluff with fork. Toss together all but onions and pecans; chill until ready to serve. When ready to serve, add onions, toss with Dressing, and garnish with toasted pecans. Can be prepared the night before, but do not mix in onions or dressing until the next day. Dressing: Combine lemon juice, vinegar, olive oil, and pepper. Set aside until ready to toss with Salad. Variations: Add baby shrimp; walla walla onions; currants instead of raisins; mandarin oranges; fresh chopped tomatoes; fresh chopped green (or red) pepper; chopped filberts instead of pecans-use your imagination.
Nutrition Facts : Nutritional Facts Serves
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