Wild rice salad

Contributed By: Kay Davis


1 cup wild rice
1 cup low sodium chicken broth
1 1/4 cups broccoli florets
1 carrot
1 1/4 cups red bell pepper
1 small onion
2 ounces walnuts
1/2 cup mushroom

1/2 cup grape seed oil
3 tablespoons lemon juice
3 tablespoons white wine vinegar
1/2 teaspoon dry mustard
1 teaspoon curry powder


rinse wild rice with hot water. Drain.
in pan combine chicken broth with two additional cups of water. simmer for 30 to 40 minutes until all water is absorbed. cool.

Broccoli : chop small.
Carrot: slice thin rounds.
Red bell pepper: cut into strips.
onion: dice.
walnuts: light chop.
mushrooms: large dice.

in mixing bowl mix all ingredients except dressing.

in small bowl mix dressing ingredients until smooth. pour over salad.
mix and refrigerate.

Helpful Hints:

Kay’s note: You can make this into a luncheon dish by adding cooked turkey, chicken or ham.

Return To List Of Recipe Titles