wild-rice-with-apricot-and-almond-salad A recipe from pageturnercookbooks.com with 365 ecookbooks
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Ingredients
- 6-14 ounces 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
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