May's Wild Rice Salad with Curry Cream Dressing

• 1 cup wild rice
• 4 cups chicken broth
• 1 cup currants, soaked in hot water 10 minutes & drained
• 1 cup unsalted roasted cashews
• 1 (16 ounce) can garbanzo beans, rinsed & drained
• 12 cup green onion, chopped
• 1 12 teaspoons curry
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon cider vinegar
• 1 teaspoon Worcestershire sauce
• 12 teaspoon hot sauce (Denzel's, Peri-Peri Tabasco)
• 23 cup mayonnaise

1. Wash rice, combine with broth, bring to a boil & simmer uncovered for 30-40 minutes or until the rice is tender.
2. Drain any remaining stock, cool.
3. Whisk the dressing ingredients together.
4. Add all the ingredients to the rice, mix well.
5. Serve warm or cold.

wild rice, chicken broth, currants, cashews, garbanzo beans, green onion, curry, mustard, honey, cider vinegar, worcestershire sauce, hot sauce, mayonnaise

Taken from www.food.com/recipe/mays-wild-rice-salad-with-curry-cream-dressing-35959 (may not work)