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Salads Bon Appetit
Wild rice 7/1/1996

WILD RICE, APRICOT AND ALMOND SALAD

Submitted by: Marlys McPherson

For a printer friendly version of this recipe, click here

Servings: 8

Comments:
Marlys served this at her tennis match and everyone wanted the recipe, so here it is!

Ingredients:
6 14- ounce cans low-salt chicken broth
2 cups wild rice (about 12 ounces)
1 cup dried apricots (about 6 ounces), coarsely chopped
cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup red onion, chopped
cup fresh parsley, chopped
6 tablespoons tarragon vinegar
4 teaspoons Dijon mustard
2 garlic cloves, minced
1 cup olive oil (a little less is fine)

Directions:
Bring chicken broth to boil in heavy large saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl. Mix dried apricots and currants into rice mixture. Cool completely.

Mix toasted almonds, chopped red onion and parsley into rice. Whisk tarragon vinegar, Dijon mustard and minced garlic in small bowl. Gradually whisk in olive oil. Mix enough dressing into salad to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)

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