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Nutty Wild Rice Salad

TOTAL TIME: Prep: 15 min. Cook: 1 hour + chilling YIELD: 4 servings.
Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.

Ingredients

  • 1-1/2 cups beef or chicken broth
  • 1/2 cup uncooked wild rice
  • 1 cup frozen peas, thawed
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup slivered almonds, toasted
  • DRESSING:
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar

Directions

  • 1. In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds.
  • 2. In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts

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