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WILD RICE SALAD WITH CRANBERRIES

1 c Wild Rice
1 c White Long Grain Rice
8 Green Onions, sliced
4 Celery Stalks, sliced
1/2 c Almonds, toasted and sliced
2 c Frozen Peas
Dried Cranberries
4 tbs. Red Wine Vinegar
2 tbs. Soy Sauce
2 tsp. Sugar
1/2 c Vegetable Oil
4 tsp. Sesame Oil

Cook rice in chicken broth. Let rice cool. Combine rice, onions, celery, almonds, peas and cranberries in bowl. In a second bowl, mix dressing consisting of vinegar, soy sauce, sugar, vegetable oil and sesame oil. Pour dressing on ingredients. Mix well. Refrigerate for several hours. Serve.

Serves 8.

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:30 PM