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 ...

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