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Renegade Chef: Wild Rice Salad

Serves 6


3 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

1 tablespoon raspberry liqueur

1/4 cup olive oil

Salt and pepper to taste


1 cup wild rice

4 cups water

1 cup pecan halves, toasted

1 yellow pepper, seeded and diced

1/2 cup dried cranberries

1/2 cup minced fresh parsley

4 scallions, sliced thin

For the dressing, combine the vinegars, raspberry liqueur, olive oil, salt and pepper in a small bowl and whisk until smooth.

Place the wild rice and water in a medium saucepan and bring to a boil. Cover the rice, reduce heat to a simmer and cook for about 45 minutes, or until the rice is tender. Do not overcook. Drain the rice and chill for about 1 hour.

Place the chilled, cooked rice in a large bowl. Add the remaining ingredients and prepared dressing and toss well.