Wild Rice Salad

• 8 cups water
• 2 cups wild rice
• 1 red bell pepper, chopped
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped fresh Italian parsley
• 1/3 cup chopped fresh chives
• 3 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped fresh tarragon
• 2 teaspoons minced red jalapeno chili with seeds
• 2 teaspoons grated lemon peel

1. Bring 8 cups water to boil in large saucepan.
2. Add rice; reduce heat to medium.
3. Cook until just tender but not split, stirring occasionally, about 40 minutes.
4. Drain.
5. Rinse with cold water; drain well.
6. Place rice in large bowl.
7. Mix remaining ingredients into rice.
8. Season with salt and pepper.
9. (Can be made 2 hours ahead.
10. Cover; let stand at room temperature.)

water, wild rice, red bell pepper, extravirgin olive oil, fresh italian parsley, fresh chives, lemon juice, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/wild-rice-salad-5307 (may not work)