Recipe: Nutty Wild Rice Salad with Sesame Dressing (with peas and almonds)

NUTTY WILD RICE SALAD

"I get recipe requests for this one every time I take it somewhere."

FOR THE RICE:
1/2 cup uncooked wild rice
2 cups beef broth
FOR THE DRESSING:
1/4 cup oil
2 tablespoons red wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
FOR THE SALAD:
1 cup frozen peas
2 stalks celery, sliced
4 green onions, sliced
1/4 cup slivered almonds, toasted

In a saucepan, cover rice with water, 1-inch above the rice. Bring to a boil, then drain.* Add bouillon and simmer covered about 1 hour till absorbed.

Combine dressing ingredients and toss with warm rice; cool.

Mix the cooled rice mixture with the salad ingredients.

*"I find it takes a lot longer than this to cook the rice if it stays covered with a lid. I only keep a lid on about the first 30 minutes, then the rest of the time it is only partially covered. If you cook the rice too long, it will curl and turn inside out! It will taste okay, just doesn't look as good."

Makes 4 servings
Adapted from source: Susan