Ledbetter'S Wild Rice Salad

• 1/2 cup wild rice
• 2 cups beef or chicken broth
• 1 cup frozen peas -- thawed
• 4 green onions -- sliced
• 2 celery stalks -- diagonal thin slice
• 1/4 cup slivered almonds, toasted -- slivered
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• 2 teaspoons sesame oil
• 2 cups cooked cold brown rice

1. Cover rice with cold water to 1" above rice, bring to a boil then drain.
2. Add 2 cups broth and simmer, covered, 1 hr. or till liquid is absorbed.
3. Make dressing of vinegar, soy sauce, sugar, and oils. Add dressing to rice while warm. Cool, add vegetables and cooked cooled brown rice, toss and refridgerate. Add almonds and toss just befor serving.
4. - - - - - - - - - - - - - - - - - -

wild rice, beef, frozen peas, green onions, celery, slivered almonds, red wine vinegar, soy sauce, sugar, vegetable oil, sesame oil, brown rice

Taken from www.epicurious.com/recipes/member/views/ledbetters-wild-rice-salad-50048342 (may not work)