Reviewed: Dec. 26, 2011

I used white wine vinegar since I didn't have tarragon vinegar, used raw snap peas and added some sliced red grapes which were a very tasty addition to the flavors. Very versatile recipe. Everyone loved this at Christmas 2011 as a side salad.

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4 users found this review helpful

Reviewer:

SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Aug. 23, 2011

Excellent and very flavorful. Only gave it four stars because I modified the recipe. I substituted the Tarragon vinegar w/ white wine vinegar and the safflower oil w/ EVOO as both were hard to find in the store. I also used half the amount of crushed red pepper. This would be a good salad to make at the beginning of the week to eat throughout.

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6 users found this review helpful

Reviewer:

heathertup

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Aug. 16, 2011

The rice base and dressing is really tasty. Tried it with a little less oil and mushrooms, as I had no snap peas, but did everything else according to the proposed recipe. Room for play; will try this with shrimp, aspargus, dill, broccoli. Thanks!

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7 users found this review helpful

Reviewer:

anneberry

Reviewed: Jul. 1, 2011

This is a five-star recipe for me! I could inhale the dressing! I can hardly wait for my family to try this one! Now I'm sorry I cut the recipe in half! I was glad to see that the author of the recipe doesn't blanch the peas because I would not have, either. I forgot to get the parsley, so that wasn't included in my version, and I did get a little heavy handed on the onions, garlic, and almonds. My sister, who sends me the wild rice from Wisconsin, will love this recipe! Thank you very much! EDIT: I tasted this several hours into refrigeration, and I think what happened is that the rice soaked up all the lovely dressing. So I made more and added it just before serving it. And now I even have a bit of that left over for another purpose! Yum!

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20 users found this review helpful

Reviewer:

Marianne

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Cooking Level: Intermediate

Reviewed: May 1, 2011

very yummy. I didn't have wild rice, but used black rice instead since it has a nice nutty and sweet flavor. made the rest as is and would love to make again.

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11 users found this review helpful

Reviewer:

ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

Reviewed: Sep. 8, 2010

I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given to me when I submitted it, but thought it was worth mentioning the above. Enjoy!

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42 users found this review helpful