“This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup wild rice
  • 2 cups beef bouillon
  • 1 cup frozen peas, thawed
  • 2 stalks celery, thinly sliced diagonally
  • 4 green onions, sliced
  • 14 cup slivered almonds, toasted
  • DRESSING
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 14 cup vegetable oil
  • 2 teaspoons sesame oil

Directions

  1. In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
  2. Combine all dressing ingredients and mix well.
  3. While rice is warm, pour on dressing and mix well; let cool.
  4. In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.

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