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Murphy's Wild Rice Salad Recipe

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This recipe for Murphy's Wild Rice Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Sunday, July 20, 2008


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

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.
Place rice and liquid in pan in oven. Set oven to 325 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.

Number Of Servings:
Number Of Servings:
4 to 6




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