Wild Rice Salad
Made with
Wild Rice Premium
2 lb bag of Premium Dry Roasted Wild Rice
Small (120g) package of Garlic Peppercorn Seasoning
1 lb Job’s tears (cooked, drained, & cooled)
6 oz package of chuka soba noodles
1 lb sweetened dried cranberries
1 lb roasted & salted sunflower seeds
3 to 4, 14 oz packages of coleslaw mix
2 cups red or green onions (finely chopped)
Dressing:
1/2 cup apple cider vinegar
1 1/2 cups sugar
2 1/2 cups corn oil
salt & pepper to taste
Recipe Directions:
Cook Premium Dry Roasted Wild Rice with Garlic Peppercorn Seasoning according to package directions, adding the cranberries during the last 15 minutes of cook time (Do not stir the rice after adding the cranberries).
Chill cooked wild rice and Job’s Tears until completely cool. Place both in a large bowl; add remaining ingredients except for the chuka soba noodles. Toss with dressing and refrigerate until ready to serve. Sprinkle broken chukka soba noodles on top. (To prevent chukka soba noodles from getting soggy, only add desired amount of noodles immediately before serving.)
Yield: Approximately 48-50, one cup servings.