Nutty Wild Rice Salad
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
4 Tbs red wine vinegar
2 Tbs soy sauce
2 tsp sugar
1/2 cup vegetable oil
4 Tbs sesame oil
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.