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| WILD RICE AND VEGETABLE SALAD |
Serves: 4
2 cups water
1/4 teaspoon
salt
1/2 cup wild rice
1/3 cup olive oil
1 1/2 teaspoons red wine
vinegar
2 teaspoons soy sauce
1 teaspoon lemon juice
1 teaspoon
Dijon mustard
2 small sliced green onions peeled
1 cup cucumber, seeded
and diced
1 small peeled carrot, diced
1 small shredded radicchio
1
teaspoon chopped basil
In a small saucepan,
bring the water to a boil and add salt. Stir in the wild rice and reduce the
heat to low. Cover the pan, and cook until wild rice is tender, about 45
minutes.
In a mixing bowl, combine oil, vinegar, soy sauce, lemon juice,
and mustard. Whisk to blend. Add the warm wild rice.
Add the remaining
ingredients to warm salad. Let stand covered at room temperature for 2 hours.
Toss salad before serving.
