Wild Rice Salad

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Washington Post


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3 cups low-sodium chicken or vegetable broth (may substitute water)

1 cup uncooked wild rice

1/2 cup uncooked long-grain brown rice

1 or 2 cups skinless cooked chicken (white meat), cut into small pieces

1 rib celery, cut into small dice

1 cup defrosted frozen peas

1/2 cup pine nuts

1/2 cup dried cherries

1/2 cup seedless red or green grapes, cut in half


Freshly ground black pepper

2 tablespoons orange juice

2 tablespoons raspberry vinegar

1/4 cup olive oil

Finely grated zest from 1/2 orange (1 teaspoon)

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