Name: Wild Rice Salad
Yield: Serves 6
Ingredients: 8 cups water; 2 cups wild rice; 1 red bell pepper, chopped; 1/3 cup extra-virgin olive oil; 1/3 cup chopped fresh Italian parsley; 1/3 cup chopped fresh chives; 3 tablespoons fresh lemon juice; 3 tablespoons coarsely chopped fresh tarragon; 2 teaspoons minced red jalapeño chili with seeds; 2 teaspoons grated lemon peel

Jalapeño adds spiciness to this side dish.

Recipe information

Yield
Serves 6

Ingredients

8 cups water

2 cups wild rice

1 red bell pepper, chopped

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh Italian parsley

1/3 cup chopped fresh chives

3 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh tarragon

2 teaspoons minced red jalapeño chili with seeds

2 teaspoons grated lemon peel

Preparation

Step 1
Bring 8 cups water to boil in large saucepan. Add rice; reduce heat to medium. Cook until just tender but not split, stirring occasionally, about 40 minutes. Drain. Rinse with cold water; drain well.
Step 2
Place rice in large bowl. Mix remaining ingredients into rice. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature.)