1 lb beef top sirloin, sliced 1/4-inch thick
1 8 oz. bottle italian salad dressing
3 tbsp vegetable oil
8 cups water
6 beef bouillon cubes
2 cups uncooked wild rice
1/4 lb fresh mushrooms, sliced thin
1 oz pimentos, drained and diced
1/2 bunch green onions, thinly sliced
1 medium red or yellow pepper, thinly sliced
1 box frozen petite peas, thawed (10-oz.)
1/2 pt fresh cherry tomatoes, halved
1 8 oz. bottle italian salad dressing
1 tbsp dijon mustard, or more to taste
fresh dill, and
fresh parsley, as desired
A Recipe for
Wild Rice & Beef Salad Recipe
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This Recipe for Wild Rice & Beef Salad Recipe is one of thousands in the Recipes-to-go Beef Cookbook.
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How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This is a recipe for Wild Rice & Beef Salad Recipe from the recipe cookbook of Recipes-to-go (Beef)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Marinate beef in 1 bottle Italian dressing overnight.
The following day: Bring water and bouillon to a boil. Add wild rice,
stir and cover. Reduce heat and simmer 45-50 minutes or until rice is
tender. Drain any excess liquid and cool.
While wild rice is cooking: Drain beef. Heat oil in heavy skillet; add
beef and saute over high heat for 2 minutes until browned. Remove meat
and set aside. Saute mushrooms in pan juices. Drain and cool. Combine
cooled rice and meat, add vegetables, except tomatoes. In a small bowl,
combine Italian dressing, mustard, parsley and dill to taste. Pour
approximately 1/2 cup dressing over salad and gently toss. Add tomatoes,
gently toss. Garnish with fresh parsley and dill if desired. Serve at
room temperature on lettuce leaves.
Serves 4 to 6 generously.
1992 International Wild Rice Association Cooking Contest Winners
International Wild Rice Association 611 Knollwood Drive Woodland, CA 95695
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98
Serves: 4
Wild Rice & Beef Salad Recipe Recipe brought to you by Recipes To-Go