How to make it

  • In medium bowl, combine apricots, peaches, cranberries and liqueur.
  • Stir with wooden spoon to coat fruit and liqueur.
  • Cover with plastic wrap and set aside at least 2 hours stirring mixture from time to time.
  • In large saucepan combine wild rice, 3-3/4 cups broth and salt.
  • Bring to boil on medium high heat then cover and reduce to simmer on low heat.
  • Cook 55 minutes then set pan aside covered to cool.
  • Meanwhile in large saucepan combine long grain rice, remaining broth and salt.
  • Bring to boil on high heat then cover and reduce heat to low and cook 15 minutes.
  • Set pot aside covered to cool.
  • Drain fruits in fine strainer set over mixing bowl.
  • Press fruits with back of wooden spoon to extract liqueur then reserve liquid for vinaigrette.
  • In large glass salad bowl combine two varieties of rice, fruit and chervil then set aside.
  • To reserved liqueur add vinegar and salt then stir until salt dissolves.
  • Add oil, mustard and several turns of pepper then whisk until ingredients are blended.
  • In small bowl crush raspberries with fork then add to vinaigrette mixture and stir gently.
  • Pour vinaigrette over rice salad and toss to combine.
  • Taste and add more salt and pepper if needed.
  • Cover lightly with plastic wrap and refrigerate at least 2 hours then toss again before serving.
  • Serve well chilled.

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