Murphy's Wild Rice Salad Recipe
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 This recipe for Murphy's Wild Rice Salad, by Melissa Morauer, is from The Perry Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Melissa Morauer
Added: Sunday, July 20, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. frozen peapods
6 scallions, chopped
1/2 c diced red bell pepper
1/4 c sliced water chestnuts
1/2 c sliced mushrooms
1/3 c tarragon vinegar
1 tsp sugar
1/2 to 1 tsp salt
1 tsp dried tarragon
1/4 c vegetable oil
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Directions: |
Directions:Cook 1 cup wild rice in 2 cups chicken broth by basic method.
Basic method for preparation: Wash by running cold water through rice in a strainer. Place 1 cup rice in a pan with 2 to 2 1/2 cups water or broth. Cover and bring to a boil. Reduce heat and simmer for about 40 minutes. Add salt to taste after cooking. Undercook for a more nut-like, slightly crunchy texture or cook a little longer for a softer rice. Do not overcook.
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Place rice and liquid in pan in oven. Set oven to 325º and bake 1 hour 15 minutes to 1 hour 30 minutes.
Cook frozen peapods in 1/2 cup boiling water two minutes. Drain. Combine rice and vegetables. In a saucepan combine vinegar, sugar, tarragon and oil. Boil 3 minutes, let cool 5 minutes. Toss salad with the dressing. Chill covered, 4 hours. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
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