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.
For the dressing, whisk together:1/4 c. (packed) brown sugar
1/2 c. cider vinegar
1 T. brown mustard
1/2 c. cider vinegar
1 T. brown mustard
Then whisk in 1/2 c. olive oil. Pour the dressing over the salad and toss until everything is completely coated.Grind some (salt and) pepper over everything, and toss again. Refrigerate until completely chilled, at least one hour. Toss again just before serving. I have learned to mix this up in a stainless steel mixing bowl (because I am a messy cook who always tries to use a bowl that is too small) and transfer it to a pretty salad bowl just before serving.My mother-in-law approves this recipe.
A pastor sings 