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Wild Rice Salad
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Cook Time:
50 minutes
Total Time:
50 minutes
Colorful rice salad with a variety of rice, crunchy veggies, sweet cranberries, and nutty pine nuts tossed in a flavorful sesame vinaigrette.
Ingredients:
  • Salt and pepper
  • 1 cup wild rice
  • 1 cup basmati or long grain rice
  • 4 cups chicken broth
  • 4 stalks celery, sliced (about 2 cups)
  • 8 green onions, sliced (about 1 cup)
  • 2 cups thawed frozen peas
  • 1/2 cup pine nuts
  • 3/4 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons dark sesame oil
Instructions:
  • Prepare the rice: In a medium saucepan, combine chicken broth and wild rice; bring to a boil, then cover and simmer for 25 minutes. Add basmati or long grain rice, return to a simmer, and cook for 15-20 minutes until done. Uncover and boil off any remaining liquid. Let sit covered for 10 minutes, then fluff with a fork and spread on a sheet pan to cool.
  • Toast the pine nuts until lightly browned by heating a small skillet over medium high heat, adding the pine nuts, and stirring frequently. Once toasted, remove from pan and allow to cool.
  • Prepare the dressing by whisking olive oil, red wine vinegar, sugar, and sesame oil until well combined.
  • Combine cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing in a large bowl. Season with salt and pepper to taste. Refrigerate until chilled before serving.

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