Classic Minnesota Wild Rice Salad
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
35
Spice
63
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Wild Rice4 cups
Chicken Broth3 cups
Cooked Chicken (cubed,)2 cups
Seedless Red Grapes1 cup
Roasted Salted Cashews2 cups
Mayonnaise1.5 tsps
Seasoned Salt1 tsp
Soy Sauce1 tsp
Curry PowderDirections:
1
Bring the wild rice and chicken broth to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes
3
Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more
4
Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour
5
Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts
6
Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl
7
Pour the dressing over the salad and toss again
8
Chill thoroughly, at least 1 hour or overnight for best flavor