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Nutty Wild Rice Salad with Champagne Grapes
By Melissa's Corporate Chefs


2 1/2 cups Chicken Broth
1 package Basmati and Wild Rice Pilaf 6 oz.
3 tablespoons Lemon Juice or orange juice
1 teaspoon sesame oil - toasted
2 teaspoons Honey
1 cup Champagne Grapes
1 1/2 tablespoons Pecans chopped and toasted 


Place broth in a medium saucepan, and bring to a boil. 

Add rice; reduce heat to low, and simmer, covered, for 45 minutes, or until tender. 

Drain excess liquid, cover and let cool.

Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. 

Season with salt and pepper.

Place cooled rice in a salad bowl, along with champagne grapes and toasted pecans. 

Add dressing, and GENTLY TOSS, to avoid breaking the skins of the delicate grapes.