Nutty Wild Rice Salad

Recipe by Susan Dillard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 2
    cups beef bouillon
  • 1
    cup frozen peas, thawed
  • 2
    stalks celery, thinly sliced diagonally
  • 4
    green onions, sliced
  • 14
    cup slivered almonds, toasted
  • DRESSING
  • 2
    tablespoons red wine vinegar
  • 1
    tablespoon soy sauce
  • 1
    teaspoon sugar
  • 14
    cup vegetable oil
  • 2
    teaspoons sesame oil
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DIRECTIONS

  • 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.
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