Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour
Total time:  1 hour 20 minutes


  • 6-14 ounce cans vegetable broth
    2 cups wild rice
    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
    4 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. Cool completely.
    Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
    Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Wild rice with apricot and almond salad

Add Comment

* Required information
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring