Wild Rice Salad with Grapes This is a fine side dish for an alfresco lunch with barbecued chicken or leftover roasted chicken or turkey from the night before. Makes 6 servings
	Ingredients: 1 cup wild rice Kosher salt 1 1/2 cups red and green seedless grapes 1 rib celery 1 tablespoon fresh lemon juice 1 tablespoon rice wine or cider vinegar 1 tablespoon walnut or almond oil 1 tablespoon Dijon mustard 1 tablespoon honey 1/2 teaspoon cardamom Freshly ground black pepper to taste 2 cups cooked white rice 1/3 cup toasted sliced almonds
	Instructions: 1. Put wild rice in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, 45 minutes or until just tender but still chewy. Drain any water and cool. 2. Meanwhile halve grapes, and cut celery into very thin crescents. 3. In a small bowl combine lemon juice, vinegar, oil, mustard, honey, cardamom, and salt and pepper to taste. 4. Put wild and cooked white rice in a mixing bowl with celery, almonds, and grapes. Pour dressing over and mix well.

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