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Wild Rice Salad
Wild rice is tossed with cranberries, toasted almonds, and scallions to make a simple but filling fall side.
About This Recipe
| Yield: | serves 4-6 as a side |
| Active time: | 10 minutes |
| Total time: | 1 hour |
| This recipe appears in: | Serious Entertaining: Autumnal Dinner Party |
Ingredients
- 1 cup wild rice, rinsed
- 5 cups chicken broth
- 1/3 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1 bunch scallions, thinly sliced
- 4 tablespoons extra virgin olive oil
- Salt and pepper
Procedures
-
1
Place rice in a large sauce pot. Add chicken broth and bring liquid to a boil. Continue to boil, uncovered, until rice is tender, about 45 minutes.
-
2
Drain rice and place in a bowl. Add almonds, cranberries, and scallions. Stir to combine. Add olive oil and toss to coat. Season with salt and pepper to taste.
