Prep 25 mins
Cook 1 hr
This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".
- 1⁄2 cup wild rice
- 2 cups beef bouillon
- 1 cup frozen peas, thawed
- 2 stalks celery, thinly sliced diagonally
- 4 green onions, sliced
- 1⁄4 cup slivered almonds, toasted
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1⁄4 cup vegetable oil
- 2 teaspoons sesame oil
- In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
- Combine all dressing ingredients and mix well.
- While rice is warm, pour on dressing and mix well; let cool.
- In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.
Very pretty salad. I'm thinking of adding a few dried cranberries for a pop of color. I really enjoyed. I'm always trying to find a good lunch item. Everyone wanted to know what I was eating!!!! I love the sesame oil. It really flavors the rice. Only problem I had was finding the rice!!!! 8-) Will make this again. Husband even commented on how flavorful it was.
I've made this many times. It is fabulous! A lovely side for just about any meal, I really like it with grilled chicken. Peas give the dish great color but can be left out if you choose. Thanks, Susan, for posting!