Wild Rice with Smoked Fish and Snap Peas

Name: Wild Rice with Smoked Fish and Snap Peas
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps cider vinegar; 79 milliliters chopped fresh dill; 6 larges hard-boiled large eggs, quartered lengthwise; 3 Tbsps coarse-grain mustard; 3 teaspoons salt; 237 milliliters scallions, thinly sliced crosswise (about; 227 grams hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces; 3 teaspoons sugar; 454 grams sugar snap peas, trimmed; 79 milliliters vegetable oil; 340 grams cups wild rice

Wild Rice with Smoked Fish and Snap Peas is Head to the store and pick up cider vinegar, sugar snap peas, salt, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours.

Ingredients you will need

Wild Rice

Grains

Rice

Drain rice well in a large sieve or colander.

Ingredients you will need

Rice

Equipment you will use

Colander

Sieve

Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

Ingredients you will need

Sugar Snap Peas