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Wild Rice, Apricot, Dried Cherry and Almond Salad

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Serves 8 to 10

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  • 10 1/2 cups chicken stock (preferably homemade, but if not available, make from Wyler's Instant Bouillon)
  • 2 cups uncooked wild rice (about 12 ounces)
  • 1 cup dried apricots (about 6 ounces), coarsely chopped
  • 3/4 cup dried cherries
  • 1 cup slivered almonds, toasted
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons Heinz Apple Cider Vinegar
  • 4 teaspoons Dijon mustard
  • 1/4 cup brown sugar
  • 1 cup extra virgin olive oil

    1. Bring chicken stock to boil in large, heavy saucepan. Mix in wild rice. Reduce heat to medium low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes.
    2. Drain rice well and transfer to bowl. Mix in apricots, cherries, onions and parsley.
    3. Whisk together vinegar, mustard and brown sugar in small bowl. Gradually whisk in olive oil. Toss rice with enough dressing to coat well. Season to taste with salt and pepper.
    4. Cover and chill in refrigerator until ready to use. Check salad for dressing and seasoning before serving.

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