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Food Fare: Vegetarian RecipesWild Rice Salad with Pecans


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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