Food Friday: Wild Rice Salad

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Wild Rice Salad

2/3 cup wild rice, raw

1.5 cups chicken broth

3/4 cup water

1/2 cup long-grain (or brown) rice, raw

3/4 lb. turkey or chicken breast, cooked and diced

1/4 cup green onion, sliced

1/4 lb. fresh mushrooms, quartered (I didn’t have any mushrooms so I used a cucumber instead)

1 red pepper, diced

1/2 green pepper, diced

1 cup fresh spinach, sliced (optional)

Dressing:

1/4 cup mayonnaise

2.5 Tbsp white wine vinegar

2 Tbsp olive oil

1.5 tsp sugar

1/2 tsp dry mustard

Dash salt and pepper

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Combine wild rice, broth, and water in a saucepan.  Heat to boil. Reduce heat, cover and simmer 15 minutes. Add long-grain rice. Continue to cook 25 minutes. Cool.

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Add turkey (or chicken), onions, mushrooms, pepper, etc.

Set aside.

Combine dressing and rice mixture.

Chill for at least 2 hours before serving.

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