Wild Rice Salad
Ready In: 1 hr
Serves: 8-10
Yields: 9-10 cups rice salad
Ingredients
- 2 cups lundberg's wild rice mix
- 3 cups vegetable broth
- 1 cup mushroom, diced
- 2 carrots, diced
- 1⁄2 white onion, diced
- 1⁄4 cup white wine (optional)
- 1⁄2 cup green onion
- 1⁄4 cup dried cranberries
- 1⁄2 cup chopped walnuts
- 1⁄4 cup fresh parsley, minced
- 2 -3 garlic cloves, minced
- salt & pepper
Directions
- 1. Cook the rice: rinse wild rice under running water. Combine stock and rice in a large pot. Bring to a boil then lower to a low simmer. Cover and cook for 45-50 minutes until rice is done.
- 2. Cook the mushrooms, garlic and onions with the white wine: cook in a saute pan over medium-high heat until softened. Add white wine if using. Don't cook off all the juices-they'll be great mixed into the rice!
- 3. Combine the mushrooms, rice, parsley, green onions and carrots. Let sit for 10 minutes for flavors to meld and let carrots soften. Add salt & pepper to taste. Top with cranberries and walnuts. Serve at room temperature or cold.
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