Wild Rice Salad

1. 1

   In a small saucepan, bring the currants and sherry to a boil. Reduce heat and simmer for 5 minutes.

2. 2

   Set aside.

3. 3

   Place the wild rice, 2 cups of boiling stock and 2 tablespoons butter in the top of a double boiler over simmering water.

4. 4

   Cook, covered, for 1 hour.

5. 5

   Meanwhile, place the brown rice, the remaining 2 2/3 cups boiling stock and 2 tablespoons of butter in a medium saucepan. Bring to a boil.

6. 6

   Reduce heat to low and cook until all the water is absorbed, about 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.