Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Wild rice with apricot and almond salad | wefacecook.com Wild rice with apricot and almond salad | wefacecook.com
Recipe

WILD RICE WITH APRICOT AND ALMOND SALAD

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

Ingredients

  • 6-14 ounce cans vegetable broth
  • 2 cups wild rice
  • 1 cup dried apricots coarsely chopped
  • 1/2 cup dried currants
  • 1 cup blanched slivered almonds, toasted
  • 2/3 cup chopped red onion
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons tarragon vinegar
  • 4 teaspoons Dijon vinegar
  • 2 garlic cloves

Preparation

  • Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
    Mix dried apricots and currants into rice mixture. Cool completely.
    Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
    Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note