Nutty Wild Rice Salad


Ingredients:
1 cup wild rice
4 cups canned chicken bouillon, undiluted
2 cups frozen peas, thawed
4 stalks celery, thinly sliced on the diagonal
8 green onions, sliced thinly
1/2 cup slivered almonds or coarsely cut walnuts, toasted
2 cups chicken breast, cut into bite size pieces (optional)
1 cup dried cranberries

Dressing:

4 Tbs red wine vinegar
2 Tbs soy sauce
2 tsp sugar
1/2 cup vegetable oil
4 Tbs sesame oil

Method:

In a medium saucepan, cover rice with cold water to a depth of 1" above rice. Heat to boiling. Drain water from rice and add bouillon. Simmer covered for an hour. (sometimes all of the liquid is not absorbed. Taste to be sure rice is cooked, and drain any remaining broth if necessary.) Combine all dressing ingredients and mix well. While rice is still warm, toss with dressing and cool. In medium bowl, combine rice with peas, celery, and green onions. If using chicken, toss in now. Toss well and refrigerate. Add almonds and dried cranberries just before serving.

Serves 8