Fall River Hotel Wild Rice Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Wild rice
6 cups	1422ml	Water
1/2 tablespoon	7.5ml	Chicken base
1/2 cup	73g / 2.6oz	Diced bell peppers, red, green
		And/or yellow
1/2		Onion - diced
1/2 cup	118ml	Sliced white mushrooms
1 cup	146g / 5.1oz	Chopped broccoli florets
1 cup	146g / 5.1oz	Chopped cauliflower
1 cup	62g / 2.2oz	Chopped tomatoes
1/2 cup	118ml	Bottled Italian salad dressing - or to taste
		Green leaf lettuce - for serving
		Avocado slices - for serving

Recipe Instructions

Combine rice and 4 cups water in medium saucepan. Bring to boil over medium heat, reduce heat to low, cover and simmer until almost all liquid is gone, 40 minutes.

Mix chicken base with 2 cups water. Add bell pepper, onion and mushrooms. Stir into cooked rice and continue to simmer over low heat until almost dry, 20 minutes. (Rice may be done even if there is liquid left; it should be puffed and a little crunchy.)

Remove from heat, and let cool 1 hour. Refrigerate 1 hour (but no more than 1 day) until ready to serve.

Just before serving, bring medium pot of water to boil over high heat and add broccoli and cauliflower. Cook 1 minute, then immerse in ice water. Drain.

Stir tomatoes, broccoli, cauliflower and Italian dressing to taste into rice mixture. Serve on bed of green leaf lettuce and garnish with avocado slices if desired.

This recipe yields 8 servings.

Each serving: 159 calories; 293 mg sodium; 0 mg cholesterol; 7 grams fat; 20 grams carbohydrates; 4 grams protein; 0.81 gram fiber.

Variation: Stir in 1 cup cooked bay shrimp or diced grilled chicken (2 breasts) with fresh vegetables.

Source:
The Los Angeles Times, 11-10-1999

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