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Wild Rice Salad Recipe

Photo by: Taste of Home

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

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6-8 Servings
Prep: 30 min. Cook: 1 hour + chilling

Ingredients

1 cup uncooked wild rice
3 cups water
1 tablespoon chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup fresh broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops
DRESSING:
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon ground mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup vegetable oil

Directions

In a large saucepan, bring the 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. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 310 calories, 21 g fat (5 g saturated fat), 24 mg cholesterol, 634 mg sodium, 21 g carbohydrate, 2 g fiber, 11 g protein.

Wild Rice Salad published in Country April/May 1995, p49

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Ingredients