Ken & Pam's Wild Rice Recipe

• 2 cups wild rice (about 12 oz)

Cook until tender, about 50-60 minutes.

Drain, then while still hot, stir in:

• 1 cup dried apricots (about 6 oz), coarsely chopped
• 1/2 cup dried currants

Let cool completely.

Stir in:

• 1 cup blanched slivered almonds, toasted
• 2/3 cup chopped red onion
• 1/2 cup chopped parsley

In a separate cup, whisk together until smooth:

• 3 Tablespoons tarragon vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clive, minced
• 1/2 cup extra virgin olive oil

Mix the dressing into the wild rice.

May be prepared and refrigerated up to 8 hours in advance.

Bon Appétit!