YIELD: 12 SERVINGS 1 lb. Grade A wild rice2 qts. chicken stock3 oz. apple-cider vinegar3 oz. vegetable oil4 oz. pepitas (pumpkin seeds) toasted in oil with salt, paprika and chile powder½ cup toasted pine nuts1 bunch scallions, green part only, sliced on bias2 carrots, julienned3 oz. sun-dried cranberriesSalt and pepper, as neededWatercress, as needed 1. Prepare wild rice according to package directions using chicken stock. Let cool. 2. For the vinaigrette: Combine vinegar and oil. Set ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.