The Diva Gourmet

Gourmet cooking,

barb’s nutty wild rice salad

To jazz it up…add cherry tomatoes and/or marinated artichoke hearts.

Ingredients:

½ c wild rice
2 c canned beef bouillon
1 c frozen peas, thawed
2 stalks celery, thinly sliced
4 green onions, sliced
¼ c slivered almonds, toasted

Dressing:
2 T red wine vinegar
1 T soy sauce
1 t sugar
¼ c olive oil
2 t sesame oil

Cover rice with water to a depth of 1 inch above rice. Heat to a boil. Drain water and add beef bouillon. Simmer until liquid is absorbed. Combine all dressing ingredients and mix well. While rice is still warm, toss with dressing. Cool. Add peas, celery, green onions and almonds. Mix well. Refrigerate.

From Creme de Colorado Cookbook by Junior League of Denver.