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Published: Monday, 6/23/2008

Long Grain and Wild Rice Salad

1 6-ounce box long grain and wild rice

2 cups beef broth

1 cup peas, shelled and uncooked

2 celery stalks, diced

4 green onions, chopped

cup almonds (hold until serving)

For the Dressing:

2 tablespoons red wine vinegar

1 teaspoon white sugar

2 tablespoons soy sauce (low-sodium)

cup vegetable oil

2 teaspoons sesame oil

Cook s note: For a make-head for a picnic, recipe may be made the night before; put almonds in a bag and take with you. To use leftover peas in this recipe, do not cook peas with rice; add with the almonds.

Cook rice and broth according to directions. While rice is cooking, mix together ingredients for dressing. When rice is done, add the rest of the ingredients for the rice except the almonds, toss with dressing, and refrigerate overnight. Add almonds just before serving.

Yield: 6 to 8 servings

Source: Julie Hagenbuch

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