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Outdoor Dutch Oven Cookbook
by Sheila Mills
My sister-in-law, Betty Mills, uses wild rice grown by her friends in St. Maries, Idaho, to complement the nutty flavor of this salad. Rice can be cooked ahead of time and stored in a cooler or refrigerator.
Yield: 6 servings


• 1 cup uncooked wild rice
• 2 cups chicken broth
• 1 cup snow peas, cut in bite-sized pieces
• 6 scallions, chopped
• 1/2 cup chopped red bell pepper
• 1/4 cup sliced water chestnuts
• 1/2 cup sliced mushrooms
• 1 can black olives, sliced in half

• 1/3 cup tarragon vinegar
• 1 teaspoon salt (optional)
• 1 teaspoon dried tarragon leaves
• 1/4 cup safflower oil or olive oil

Boil rice in chicken broth for 10 minutes and reduce to simmer for 40 minutes or until rice is rather nutty in texture. Drain and cool.

Add peas, scallions, bell pepper, water chestnuts, mushrooms, and black olives. Stir and set aside.

In a small bowl, combine dressing ingredients. Pour over salad and toss.

Chill before serving.


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