Wild Rice Salad with Rosemary Vinaigrette
ingredients
2 cups wild rice
6 cups water
1/4 cup diced onion
2 teaspoons chopped rosemary
1/2 cup diced celery
1/2 cup shredded carrots
1/2 cup dried fruit- such as cranberries, cherries or raisins
3/4 cup mandarin oranges
1/2 cup toasted almonds
salt & pepper- to taste
balsamic vinaigrette (Singolia's)- available at Two Chefs
6 cups water
1/4 cup diced onion
2 teaspoons chopped rosemary
1/2 cup diced celery
1/2 cup shredded carrots
1/2 cup dried fruit- such as cranberries, cherries or raisins
3/4 cup mandarin oranges
1/2 cup toasted almonds
salt & pepper- to taste
balsamic vinaigrette (Singolia's)- available at Two Chefs
directions
Rinse the rice until water runs clear. Combine the rice and water and bring to a boil. Cook until tender (about 45 minutes). Drain the cooked rice and rinse under cold water. Combine all of the above ingredients except the vinaigrette. Mix well. Add enough vinaigrette to moisten and season with salt and pepper.