Nutty Wild Rice Salad

Liz posted 01-07-99

Nutty Wild Rice Salad

1 cup wild rice
4 cups canned chicken broth
2 cups frozen peas, thawed
4 stalks celery, thinly sliced on the diagonal
8 green onions, sliced thinly
1/2 cup slivered almonds, toasted or chopped walnuts, toasted
2 cups cooked chicken breasts (optional)
1 cup sweetened dried cranberries

Dressing -
4 Tblsp red wine vinegar
2 Tblsp soy sauce
2 tsp sugar
1/2 cup vegetable oil
4 Tblsp sesame oil

In medium saucepan, cover rice with cold water to a depth of 1" above rice. Heat to boiling. Drain water from rice and add broth. Simmer covered for an hour.

Sometimes all the liquid is not absorbed. Taste to be sure rice is cooked and drain any remaining broth if necessary.

Combine all dressing ingredients and mix well. While rice is still warm, toss with dressing and cool.

In medium bowl, combine rice with peas, celery, and green onions. Toss in the chick now.

Toss well and refrigerate. Add almonds or walnuts and cranberries just before serving. Serves 8.

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