This goes great with salmon – grilled or poached (we cook ours in the microwave in just a bit of olive oil, with some lemon slices and freshly ground pepper).
2 c. wild rice (or part wild, part brown rice)
broth (4 c. or so, to cover – add more water if needed)
1 c. chopped dried apricots
3/4 c. dried cranberries (or dried cherries!)
1/2 c. slivered almonds, toasted
1/2 c. chopped fresh chives
1/2 c. chopped fresh parsley
Cook the rice in the broth, until the liquid is absorbed and the rice is tender. Toss with all the other ingredients in a large bowl.
1/2 c. cider vinegar
1 T. brown mustard