Wild Rice Salad

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Serves: 4

3 cups chicken broth
3 cups water
1 cup wild rice
2 ears of cooked corn (preferably grilled), cut off the cob
½ cup chopped celery
½ cup toasted almonds, chopped
½ cup dried blueberries
Juice of one lemon
¼ cup olive oil
Salt and pepper to taste

In a large saucepan simmer broth and water.  Stir in wild rice and simmer, covered, 45 minutes.  Drain rice.  Put rice in a bowl and place in refrigerator until cool.

Stir together the corn, celery, almonds and blueberries.  Whisk together the lemon juice, olive oil and salt.  Toss the dressing into the rice and season with salt and pepper.