Mideast wild rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice, cooked and |
| Drained | ||
| 1 | cup | Plain nonfat yogurt |
| ½ | Envelope dry onion soup mix | |
| ½ | cup | Chopped fresh mint |
| ½ | cup | Chopped fresh parsley |
| 4 | cups | Cooked wild rice (1 cup |
| Uncooked) | ||
| Freshly ground black pepper | ||
| 4 | Ripe tomatoes, cut into cups | |
| Or blossoms, optional | ||
| Pita bread | ||
Directions
Cook 1 cup wild rice; drain of any liquid and set aside. Stir together the yogurt and onion soup mix (before dividing the envelope of soup mix, stir the onions bits into the rest of the mix.) Stir in mint, parsley, cooked wild rice and pepper to taste. Blend well.
cover and chill several hours to blend flavors. Serve as a salad on greens or scoop into tomato cups. Serve with toasted triangles of pita bread.
Taken from The Riverside Press Enterprise (April 6, 1995) Note: This is the way it was printed in the paper, I don't know what is suppose to be done with the uncooked rice) The recipe was submitted by a Shirley Wofford who found it in the Moose Lake Wild Rice Dist. Co. Cookbook, Deer River, Minn 56636.
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