MID-EASTERN WILD RICE SALAD
  • 1 cup dairy sour cream or plain yogurt
  • ½ cup  French Onion Seasoning
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh parsley
  • Freshly ground black pepper, as desired
  • 6 cups Chieftain's Premium Wild Rice, cooked

Combine the sour cream, French onion seasoning, mint, parsley and pepper. Add the cooked wild rice. Refrigerate several hours to blend flavors. Serve as a salad on lettuce leaves. Accompany with fresh raw fruits and vegetables, or crackers and bread.