Bring chicken stock to boil in large, heavy saucepan. Mix in wild rice. Reduce heat to medium low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes.
Drain rice well and transfer to bowl. Mix in apricots, cherries, slivered almonds, onions and parsley.
Whisk together vinegar, mustard and brown sugar in small bowl. Gradually whisk in olive oil. Toss rice with enough dressing to coat well. Season to taste with salt and pepper. Cover and chill in refrigerator until ready to use. Check salad for dressing and seasoning before serving.
All materials are courtesy of Heinz Vinegar.
This farm news was published in the April 12, 2006 issue of Farm World.