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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 21 2014

Nutty Wild Rice Salad with Kiwifruit and Red Grapes

    2 1/2 cups chicken stock
    1 cup wild rice
    3 tablespoons lemon juice
    2 teaspoons olive oil
    2 teaspoons honey
    2 kiwis, peeled and diced
    1 cup seedless red grapes, halved
    1 1/2 tablespoons toasted, chopped pecans

Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
    
Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
    
Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.