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Cajun Raccoon with Sweet Potatoes
Pressure Cooker Corn Chowder
Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Wild Rice, Apricot, Dried Cherry and Almond Salad


10 1/2 c. chicken stock (preferably homemade, but if not available, make from Wyler’s Instant Bouillon)
2 c. uncooked wild rice
1 c. dried apricots, coarsely chopped
3/4 c. dried cherries
1 c. slivered almonds, toasted
1/2 c. chopped green onions
1/2 c. chopped fresh parsley
6 T. Heinz Apple Cider Vinegar
4 t. Dijon mustard
1/4 c. brown sugar
1 c. extra virgin olive oil


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.