Mae Thurston's Wild Rice Salad

9:22 AM, Oct 9, 2011   |    comments
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(Salad Mix)
1 TBL dried parsley flakes
¼ tsp salt
¼ tsp black pepper
¼ tsp dried thyme
1 pkg (6.2 oz) long-grain and wild rice mix (fast-cook recipe)
¼ cup chopped sun-dried tomatoes (do not use ones packed in oil)
¼ cup dried chopped chives
½ cup coarsely chopped pecans
(Cooking Instructions)
1 ¾ cups water

Salad Mix
1 medium red bell pepper, finely diced
¼ cup finely chopped green onions
1 TBL red wine vinegar
½ to ¾ tsp salt
¼ tsp black pepper
3 TBL extra virgin olive oil

Combine water and salad mix in large saucepan; stir well. Bring to a boil. Cover & reduce heat to low. Simmer 10-12 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Transfer to salad bowl; cool to room temperature. Stir in bell pepper and green onions.
Combine vinegar, salt and black pepper in small bowl; stir until salt dissolves. Add oil; mix well.
Stir until evenly blended. (6-8 servings)

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