| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | *, Rice, Salad and d | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | White rice; uncooked |
| 1 1/3 | c | Wild rice; uncooked |
| 1 | c | Chopped celery |
| 1 | c | Green onions; thinly sliced |
| 3/4 | c | Dried cranberries |
| 3/4 | c | Dried apricots; snipped |
| 1/4 | c | Chicken broth |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Olive oil |
| 2 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Pecans; toasted & chopped |
INSTRUCTIONS
DRESSING Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix. Source Woman's Day-Dec. 16, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Woman's Day-Dec. 16, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
A Message from our Provider:
“Times change, God doesn’t.”