Recipe by Susan Dillard
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".
Top Review by Sunshynetoo
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.
- 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
Directions See How It's Made
- 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.