Wild Rice Salad

Rice, Salads

Serves 6-8 as side

Ingredients for Wild Rice Salad

⅔ cup Wild Rice
⅔ cup Brown Rice
½ cup Olive Oil
3 tbsp Champagne Vinegar
2 tbsp Sugar
1 tbsp Curry powder
½ tsp Salt
¼ tsp Black Pepper
1 cup Radish, diced ¼"
½ cup Pecans, toasted & chopped
½ cup fresh Flat Leaf Parsley
½ cup Red Onion, finely chopped
½ cup Golden Raisins
½ cup dried Currants

Method for Wild Rice Salad

• Cook rice in 3 quarts boiling salted water, stirring occassionally, until rice is tender and grains split open, 45 minutes to 1 hour.
• Drain in a sieve and rinse with cold water to stop cooking, then drain well.
• Blend oil, vinegar, sugar, curry powder, salt and pepper in a blender until combined, then toss with rice and remaining ingredients in a large bowl.
NOTE: Salad can be made 1 day ahead and chilled, covered. Serve slightly chilled or at room temperature.

9886 Rea Rd., Charlotte (Blakeney), NC, 28277