Ingredients
1-1/2 cups beef or chicken broth1/2 cup uncooked wild rice1 cup frozen peas, thawed2 celery ribs, sliced4 green onions, thinly sliced1/4 cup slivered almonds, toastedDRESSING:1/4 cup vegetable oil2 tablespoons red wine vinegar1 tablespoon soy sauce2 teaspoons sesame oil1 teaspoon sugar
Preparation
In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds.
In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.
