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Wild Rice Salad picture

Wild Rice Salad

Wild rice is actually a combination of grains from marsh grasses. It is often combined with brown rice and, although the rice takes a while to cook it can be made well in advance of serving. It's a great dish for potlucks and picnics!

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  • 1 cup wild rice
  • 1 cup low-sodium chicken stock
  • 2 tablespoons unsalted butter, split
  • 1 cup seedless grapes, cut in half lengthwise
  • 2 green onions
  • 1 cup pecan halves, coarsely chopped
  • 2 tablespoons freshly squeezed orange juice

Serves 4

  1. In a wide medium saucepan, combine the rice, chicken stock, 1/4 cup water and 1 tablespoon of the butter. Bring the liquid to a boil over medium heat, stirring occasionally. Once boiling, cover the pot and reduce the heat to low.
  2. Cook the rice for about an hour, or until the grains are soft. Test after 50 minutes and then again every 10 minutes. Stir the rice occasionally during cooking to prevent it from sticking to the bottom of the pan.
  3. Meanwhile, combine the grapes, green onions, pecans, and orange juice in a large bowl.
  4. When the rice is cooked, stir in the remaining 1 tablespoon of butter, and then add the rice to the other ingredients in the large bowl. Toss well to combine. Taste and add salt and pepper as desired. Serve immediately or cool to room temperature. The rice can be refrigerated for 2 to 3 days; bring it to room temperature before serving.

I love your recipes. They are simple but delicious!

M. Moore