hot-day foods

wild rice + snow pea salad

1 cup wild rice

2 1/3 cups chicken stock (vegetable is fine as well)

2 cups snow peas

3 cups sliced fresh mushrooms

3 green onions, chopped

Vinaigrette

2 tbsp red wine vinegar

2 tbsp fresh lemon juice

2 tsp dijon mustard

1 clove garlic, minced

1 tsp salt (I use just a pinch)

1/2 tsp dried tarragon (or a few tbsp fresh chopped tarragon)

1/4 tsp pepper

1/4 cup olive oil

In a sieve, rinse rice. In a saucepan, bring stock to boil; add rice, remove from heat and let stand for 1 hour. Cover and bring to a boil; reduce heat and simmer for 30 minutes or until tender. Drain rice and transfer to a large bowl.

Vinaigrette:

Meanwhile, combine vinegar, lemon juice, mustard, garlic, salt, tarragon + pepper; whisk in the olive oil. Toss with the hot rice. Let cool for 20 minutes (can be prepared to this point, covered + refrigerated for up to 8 hours).

Steam snow peas for 1 minute or until tender crisp. Refresh under cold water. Drain; pat dry. Add peas, mushrooms + green onions to rice. Taste + adjust seasoning if necessary. Serve at room temperature.

Makes 6 servings

via scissors variations