wild-rice-with-apricot-and-almond-salad A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 6-14 ounce cans vegetable broth
• 2 cups wild rice
• 1 cup dried apricots coarsely chopped
• 1/2 cup dried currants
• 1 cup blanched slivered almonds, toasted
• 2/3 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 6 tablespoons tarragon vinegar
• 4 teaspoons Dijon vinegar