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Cold Wild Rice Salad
Cold Wild Rice Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
285 minutes
Vibrant wild rice salad bursting with flavor from bell peppers, cranberries, and nuts - a versatile dish for any meal.
Ingredients:
  • 4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
  • 8.5 cups chicken broth
  • 0.5 cup pine nuts
  • 2 teaspoons walnut oil
  • 1 cup roughly chopped walnuts
  • 1 medium green bell pepper, minced
  • 1 medium yellow bell pepper, minced
  • 1 medium red bell pepper, minced
  • 1 cup minced celery
  • 1 cup dried cranberries
  • 0.5 cup thinly sliced scallions
  • 0.66666668653488 cup rice vinegar
  • 0.5 cup coarsely chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 0.25 teaspoon freshly ground black pepper
  • 0.75 cup extra-virgin olive oil
  • 0.25 cup walnut oil
Instructions:
  • Remove the seasoning packets from the rice. Transfer the rice to a large saucepan and combine with chicken broth. Bring to a boil over medium heat, then lower the heat and simmer covered until the liquid is absorbed, which should take about 25 minutes. Spread the cooked rice on a baking sheet to cool.
  • Toast golden pine nuts in a dry frying pan over low heat for 3 to 5 minutes until fragrant. Transfer to a large bowl after toasting.
  • In the same pan, pour in the aromatic walnut oil, followed by the walnuts. Toast until beautifully golden for 3 to 5 minutes, then mix them with the pine nuts.
  • Combine the cooled rice with nuts, bell peppers, celery, cranberries, and scallions; mix thoroughly.
  • In a food processor, combine rice vinegar, basil, Dijon mustard, garlic, and pepper. With the motor running, slowly pour in olive oil and walnut oil until dressing is well combined.
  • Combine the dressing with the rice salad, ensuring everything is well mixed. Refrigerate for 4 hours before enjoying.

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