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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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The BEST of Mary York's best salads, IMHO.. the melding of flavors builds during its overnight stay in your fridge. I made this for Ed's 60th party. Mary & Tom made the long trip from State College for the festivities. Read more . When Mary saw the salad she remarked that I made the expensive one.. she uses 1/2 wild and half white rice. You choose! Ingredients:
1 cup wild rice |
1 1/4 cups chicken stock |
1 clove garlic, whole |
6 scallions, chopped |
3 tablespoons butter |
1 cup mushrooms, chopped (your choice) |
6 slices bacon, crumbled |
1/2 cup green, pimento stuffed olives, chopped |
1/2 cup extra virgin olive oil |
3 tablespoons tarragon vinegar |
1/2 teaspoons dried marjoram |
salt and pepper, to taste |
Directions:
1. Soak the rice overnight in cold water.
2. Simmer in stock with garlic clove, covered, for 25 to 30 minutes.
3. **Will be almost dry.
4. Discard the garlic.
5. Saute scallions in butter.
6. When scallions soften, add chopped mushrooms and stir to coat.
7. Add mixture to the rice.
8. Toss.
9. Add the bacon, olives, oil, vinegar, marjoram & salt and pepper.
10. Toss.
11. Cover salad.
12. Refrigerate for 24 hours.
13. Toss and serve.
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