Wild rice with apricot and almond salad | epicuriantime.com
Tender wild rice paired with sweet apricots, toasted almonds, and fresh parsley in a flavorful tarragon vinegar dressing. Perfect for lunch or a special occasion side dish.
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
- 2 garlic cloves
- recipeIngredient ends
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