• 1 Cup Bulgur Wheat, cooked according to package instructions
• 1 Tb. plus 2 Tsp. Extra-Virgin Olive Oil
• 2/3 lb. Sugar Snap Peas, sliced on the diagonal
• 1/3 Cup fresh Mint
• 1 Tb. fresh Lemon Juice
• 1 Tb. Capers, chopped
• 2 oil packed Sun-Dried Tomatoes, chopped
• ½ Tsp. Freshly ground Black Pepper
• ¼ Tsp. Salt

Prepare Bulgur according to package instructions. Transfer the bulgur to a medium size bowl then add the 2 teaspoons of olive oil. Mix gently to coat and fluff the grains. Cool to room temperature then add the mint, capers, lemon juice, sun dried tomatoes, salt, pepper and the remainder of the olive oil. Mix thoroughly. Toss in the snap peas, garnish and serve.

Variations:
Replace the Sun-Dried Tomatoes with Red or Yellow Bell Peppers.
Add Black Olives or sliced Green Onions for contrast.

• 2 Cups Israeli Couscous
• 1 Tbsp Olive Oil
• 1 Cup White Corn
• 1 Cup Yellow Corn
• 1 Cup Black Beans, cooked and rinsed
• ¼ Cup Red Onion, finely chopped
• ¼ Cup Green Onion, finely chopped
• ½ Cup Green Bell Pepper, chopped
• ¼ cup Lemon or Lime juice
• 2 Tbsp. Red Wine Vinegar
• 4 Cherry Tomatoes, halved for garnish
• Fresh Ground Pepper
  
• Caribbean Style Sauce of your choice.

Prepare Israeli Couscous according to package directions. Rinse and cool. In bowl combine couscous and remaining ingredients with the exception of the sauce. Toss to coat, before serving add Caribbean Style Sauce, garnish with tomatoes and serve.

• 1-½ cups Chieftain Wild Rice, uncooked
• 1-½ cups mayonnaise
• 1 can drained kidney beans
• ½ cup diced celery
• 1 small chopped green pepper
• 1 teaspoon salt
• ¾ teaspoon pepper
• 1 small chopped onion

Prepare wild rice; chill. Combine all ingredients and chill.

• 1 chopped red cabbage
• 1 cup toasted soy beans
• 2 cups mayonnaise
• 1 cup bacon, cooked and drained
• 1 cup sunflower seeds
• 1 cup Pasta Rice Blend, cooked

Mix and serve.

• 1 cup dairy sour cream or plain yogurt
• ½ cup Chieftain's French Onion Seasoning
• ½ cup chopped fresh mint
• ½ cup chopped fresh parsley
• Freshly ground black pepper, as desired
• 6 cups Chieftain 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.

• 1 c cranberry sauce
• 1½ c raw Wild Rice
• ¼ c white vinegar
• 4½ c water
• 2 tbsp sugar
• 1 c sliced mushrooms
• ¼ c salad oil
• ½ c sliced celery
• 1 tbsp Worcestershire
• ¼ c green onions
• 1 teaspoon salt
• ½ c shredded red cabbage
• 1 teaspoon pepper
• 1 c mixed nuts
• 1 teaspoon ground thyme
• 1 teaspoon oregano

For vinaigrette: combine all ingredients and mix well. Store refrigerated. Prepare wild rice; drain any remaining water and chill rice. Mix chilled rice with vinaigrette and remaining ingredients. At this time you may add any of your favorite cooked meats – smoked turkey or duck are great additions.

• 2 cups Chieftain Wild Rice, cooked
• 4 hard boiled eggs, chopped
• ¼ cup pimento-stuffed olives, sliced
• 1 cup diced longhorn cheese or cheddar cheese
• 2/3 cup mayonnaise
• ¼ cup pecans, chopped

Toss wild rice, hard boiled eggs, olives, cheese and mayonnaise. Mix well. Can be covered and refrigerated for several hours at this point. Serve on lettuce leaves; sprinkle each salad with chopped pecans.

• 1 garlic clove, cut
• 3 cups Chieftain Wild Rice, cooked
• 2 to 3 tablespoons minced scallions
• 1 cup cooked peas
• 10 cherry tomatoes, halved
• 1 bottle marinated artichoke hearts, halved, reserve liquid
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• ½ teaspoon sugar1 tablespoon sherry

Rub a wooden salad bowl with cut garlic. Toss wild rice, scallions, peas, cherry tomato halves, artichoke hearts and parsley with a generous sprinkling of salt and pepper. Stir sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serve immediately.

• 3 cups Chieftain Wild Rice, cooked and chilled
• 4 cups diced apples
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 2 cups diced celery
• 2 cups mandarin oranges, drained
• ½ cup maraschino cherries, chopped
• 1 cup walnuts, coarsely chopped
• 2/3 cup salad dressing
• 1-½ cups whipped cream, whipped (optional)

Mix apples, sugar and lemon juice together. Add cooked wild rice, celery, oranges, cherries, walnuts and salad dressing. Fold together. Serve chilled. If whipping cream is used, fold salad dressing into whipped cream and add the above mixture. Fold in and serve chilled.