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Salads & Sandwiches >  Vegetarian >  Wild Rice Salad with Pecans >

 

Wild Rice Salad with Pecans

• 2 3/4-ounce package of quick-cooking wild rice

• 1 1/3 C vegetable broth

• 1/2 C chopped pecans

• 1 C frozen green peas, completely thawed

• 1 large carrot, shredded in food processor or diced by hand

• 1 large celery stalk, sliced

Dressing:

• 2 TBS canola oil

• 2 TBS red-wine vinegar

• 1 TBS Dijon mustard

• Salt & pepper to taste

Cook the wild rice according to package directions, using the vegetable broth instead of water and leaving out the recommended butter or margarine. When rice is done, transfer to a large bowl and fluff with a fork. Allow to cool to room temperature. When the rice has cooled, toss in the pecans, peas, carrots and celery. In another bowl, whisk together the dressing ingredients and toss with the rice mixture; serve.

 

Recipe featured in the Ambrosia Cookbook.

 

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