Wild Rice Salad

Wild Rice Salad

Salad:

1 lb. wild rice

3 cans vegetable or chicken broth

One bunch of green onions, sliced

2/3 large box of golden raisins

1/2 lb. pine nuts, toasted

Dressing:

3/4 C. olive oil

1/4 C. red wine vinegar

6 cloves minced garlic (or to taste)

1 T. Dijon mustard

Cook rice in broth until slightly just tender. This will take a long time (about 40 minutes); you can add water as needed if the broth runs low.

When done, drain off remaining broth. Toss with remaining salad ingredients. Put dressing in a bottle. Shake well and pour over salad. Let sit for a couple of hours. Serve at room temperature