White and Wild Rice Salad

By Cookie67

Ingredients

• 1 1/2 cups white-long rice
• 2/3 cups wild rice
• 1/2 pound snow peas, cut in half crosswise
• 3 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 tbsp vegetable oil
• 1/4 cup apricot preserves
• 1 large sweet red pepper, cored, seeded and cut into 1/2-inch dice
• 2 scallions, trimmed and sliced thin

Details

Servings 12

Preparation

Step 1

1. Cook wild rice following package directions. Drain and spread out on a baking sheet to cool. While wild rice is cooking, cook white rice following package directions. Spread out on a baking sheet to cool.

2. Bring a medium-size saucepan of water to a boil. Add snow peas and cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

3. In a small bowl, whisk together vinegar, salt and pepper. Gradually whisk in oil. Whisk in apricot preserves until mixture is smooth. Set aside.

4. In a large bowl, gently combine wild and white rices, snow peas and red pepper. Add dressing and gently stir to coat. Sprinkle scallions on top and serve.

NOTE: Can be made ahead; cover and refrigerate for a day or two. Let come to room temperature before serving.