Wild Rice Salad
Wild Rice Salad is an moderately easy dinner. Made with 1 c. dried currants, 1/2 c. dry sherry, 1 c. wild rice, 4 2/3 c. chicken stock, boiling and 6 tbsp. (3/4 stick) unsalted butter, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In a small saucepan, bring the currants and sherry to a boil. Reduce heat and simmer for 5 minutes.
Set aside.
Place the wild rice, 2 cups of boiling stock and 2 tablespoons butter in the top of a double boiler over simmering water.
Cook, covered, for 1 hour.
Meanwhile, place the brown rice, the remaining 2 2/3 cups boiling stock and 2 tablespoons of butter in a medium saucepan. Bring to a boil.
Reduce heat to low and cook until all the water is absorbed, about 50 minutes.
π· Perfect Pairings
Complete your meal with these
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