#13 The Case of Fruity and Wild Rice Salad

Fruity and Wild Rice Salad

3/4 cup wild rice
3/4 cup brown rice
4 cups water
4 rounded teaspoons (for 4 cups) vegetable bouillon powder
1/3 cup green onions, chopped, or chives, snipped
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup fresh parsley, chopped
1 teaspoon garlic, minced
Olive Oil and Lemon Vinaigrette

salt

In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min.

Drain thoroughly (there won't be much to drain off) and let cool.

Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Salt to taste.

Serve warm or chilled. For a fancier serving, pack into a cup measure, then un-mould onto plates.

Serves 4.

♥ Becki

PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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