Wild Rice with Smoked Fish and Snap Peas
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.
Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot.
Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours.
Drain rice well in a large sieve or colander.
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.
Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well.
Combine peas, salmon, scallions, and eggs with warm rice in a large bowl.
Drizzle with dressing and toss gently.
Serve warm or at room temperature.