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Wild Rice Seafood Salad Recipe

Photo by: Taste of Home

With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.

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4-5 Servings
Prep: 10 min. + chilling

Ingredients

3 cups cooked wild rice
2 packages (5 ounces each) frozen cooked salad shrimp, thawed
2 cups flaked imitation crabmeat
1/2 cup each chopped sweet yellow, green and red peppers
1/2 cup chopped onion
1/2 cup red wine vinegar
1/4 cup Crisco® Extra Virgin Olive Oil
2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a large serving bowl, combine the rice, shrimp, crab, peppers and onion.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4-5 servings.

Nutrition Facts: 1 serving (1 cup) equals 313 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.

Wild Rice Seafood Salad published in Country June/July 2002, p49

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