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Ingredients
| wild rice: 3/4 cup |
| chicken broth - low sodium: 3 cups |
| water: 1 cup |
| instant Brown Rice: 1/2 cup |
| green onions - spring or scallion (chopped): 1/2 cup (sliced) |
| garlic: 3 cloves (chopped) |
| olive oil: 3 Tbl |
| lemon juice: 3 Tbl |
| apple cider vinegar: 2 Tbl |
| parsley (chopped): 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| dried sweetened cranberries: 1/2 cup |
| pecans (chopped): 1/2 cup |
| dehydrated apricots: 1/4 cup |
| seedless raisins (packed): 1/4 cup |
Tangy Two-Rice Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
10 serving(s)
Tags
- Combine the wild rice, broth, and water in a medium saucepan. Cover and bring to a boil. Reduce heat and simmer, covered for 35 minute.
- Stir in the brown rice, cover and simmer for an additional 10 min or til the rice is tender and absorbed all the liquid.
- While the rice is cooking, combine green onions, garlic, olive oil, lemon juice, cider vinegar, parsley, salt, and pepper in a small bowl, stirring til well mixed.
- When rice is done, pour mixture over it. Add remaining ingredients and stir with a fork. Serve warm or cold.