Wild Rice Salad - Serves 15
CATEGORIES
INGREDIENTS
  • Servings: 15
  • Wild Rice - 6 cups
  • Boullion
  • Dried Cranberries - 1 cup
  • Dried raisins/currants - 3/4 cup
  • Pecans, walnuts toasted - 1 cup
  • Scallions - 1.5 inches
  • Red Onions - .5 large/1 small
  • Fresh dill - 1 small bunch
  • White balsamic vinegar - .5 cup
  • Olive oil - .25 cup
  • Salt and Pepper to taste
DIRECTIONS
  1. Cook rice
  2. Warm olive oill and chopped dill, put in jar and shake
  3. Toast nuts
  4. Mix all - infuse rice
  5. Let it sit unrefrigerated 2-3 hours before serving
RECIPE BACKSTORY
I got this from my friend Sarah who got it from her friend Zaere.