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Kitchen Mailbox Countdown to Dinner Dining
Wild Rice Salad

1 cup wild rice
4 cups chicken stock
1 teaspoon salt
2 scallions, finely chopped
1/2 cup finely chopped herbs (parsley, basil and chives)
1 cup diced, seeded tomato
1 cup crumbled feta cheese
Salt to taste
6 tablespoons olive oil
4 tablespoons balsamic vinegar (or to taste)

Rinse rice thoroughly in cold water in a strainer. Soak for at least 4 hours in a large bowl with water to cover. Place in a large pot with the chicken stock and salt. Bring to a boil, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and allow to cool.

Combine cooled rice, scallions, herbs, tomato and feta. Toss to combine.

In a small bowl whisk together olive oil and balsamic vinegar. Pour dressing over rice mixture and stir to coat thoroughly. Serve at room temperature or slightly chilled.

Recipe from La Varenne at The Greenbrier

Sunday, May 16, 1999

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