Thursday, September 8, 2016

Salad on the Wild Side

1 cup wild rice, rinsed
2 Tbsps. chicken granules
2 cups water

Cook (simmer) for 40 minutes. Drain and cool.
Add: 3/4 c. broccoli flowerets
1 carrot, peeled and sliced
3/4 c. red or yellow peepers cut in strips
4 green onions, cut in rounds
optional: cubes of pepperjack cheese or ham

Dressing:
1/2 c. oil
2 Tbsps. lemon juice
2 Tbsps. white wine vinegar
1/2 Tsp. dry mustard
1/2 Tsp. curry powder
Fresh ground pepper

ENJOY!!

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