Nutty Wild Rice Salad
- Number of Servings: 8
Ingredients
1 14-oz can chicken broth1 Cup wild rice, rinsed and drained3/4 Cup shredded carrot3/4 Cup chopped pecans, toasted1/2 Cup dried currants1/4 Cup sliced green onions1 recipe Curry-Balsamic vinaigretteSaltGround black pepperCurry-Balsamic vinaigrette:In a screw-top jar combine3 Tblsp. salad oil2 Tblsp. balsamic vinegar1/2 tsp. curry powder1/2 tsp. dry mustard1/4 tsp. garlic powderMakes 1/3 cup.
1. In a medium saucepan, combine chicken broth and uncooked wild rice. Bring to boiling; reduce heat. Cover and simmer about 45 min. or until wild rice is tender and most of the liquid is absorbed. Let stand at room temperature for 1 hour.
2. Stir carrot, pecans, currants and green onions into wild rice. Add Curry-Balsamic Vinaigrette; toss gently to coat. Season totaste with salt and pepper. Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FLYGIRL4.
2. Stir carrot, pecans, currants and green onions into wild rice. Add Curry-Balsamic Vinaigrette; toss gently to coat. Season totaste with salt and pepper. Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FLYGIRL4.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 14.1 g
- Cholesterol: 0.6 mg
- Sodium: 365.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.4 g
- Protein: 4.8 g
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