WILD RICE, APRICOT
AND ALMOND SALAD
6-14 ounce cans vegetable broth
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
teaspoons Dijon vinegar
2 garlic cloves
Bring broth to boil in
heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered
until rice is tender, stirring occasionally, about 50 minutes. Drain rice well.
Transfer rice to bowl.
Mix dried apricots and currants into rice mixture.
Mix toasted almonds, chopped red onion and parsley into
rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive
Mix enough dressing into salad to season to taste. Season with salt
and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).