Wild Rice Salad With Curry Dressing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package long grain and wild rice blend
• 2 cups chicken broth
• 1 cup golden raisin
• 1 cup hot water
• 1/2 cup sliced green onion
• 1 cup chopped pecans, toasted
• 1 (16 ounce) can garbanzo beans, drained
• lettuce leaf
• 2/3 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon ground cayenne pepper
• 2 teaspoons prepared dijon mustard
• 1 teaspoon worcestershire sauce

Recipe

• 1 add the chicken broth, rice and seasoning packet to a saucepan. let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• 2 soak raisins in 1 cup of hot water for 10 minutes, then drain.
• 3 to toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• 4 once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• 5 to prepare curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared dijon mustard, and worcestershire sauce in a small bowl & stir thoroughly.
• 6 serve with a dollop of curry dressing on a bed of lettuce leaves.