Ingredients
1 cup
wild rice (cooked according to package directions) 6
stalks celery (diced) 1⁄2 cup
red onion (diced small) 1⁄2 bunch
curly parsley (coarsely chopped) 1
yellow pepper (diced) 2 tablespoons
butter 1 cup
pecan (coarsely chopped) 1⁄2 cup
olive oil 1⁄4 cup
white balsamic vinegar 1 tablespoon
gray Poupon mustardYields:
Instructions
Combine rice, celery, onion, parsley and pepper in a salad bowl. Toast the pecans in a pan with the butter, don’t allow to burn. Add the parsley and toss for a minute before taking off the heat. Toss into the salad bowl. Whisk up the olive oil, vinegar, mustard, hot sauce and salt and pepper. (Recipe #901)