Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. —Kathi Saari, Ames, Iowa
- 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
- 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 canola oil
- 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.
Originally published as Wild Rice Salad in Country April/May 1995, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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