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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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We cut the grass on our farm only once a year. That's because we want our aquatic grass to produce nutty, tasty grains of wild rice. I look forward to my wife, Marian, making this salad.—Art Hedstrom, St. Paul, Minnesota Ingredients:
3/4 cup golden raisins |
1-1/2 cups hot water |
4 cups cooked wild rice |
2 cups julienned fully cooked ham |
4 green onions, thinly sliced |
1/3 cup olive oil |
1/4 cup cider or white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
lettuce leaves and toasted pecan halves |
Directions:
1. In a large bowl, soak the raisins in water for 5 minutes; drain. Add rice, ham and onions. In a small bowl or jar with tight-fitting lid, combine oil, vinegar, salt and pepper; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; garnish with pecans. Yield: 4-5 servings.
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