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Cold Wild Rice Salad

Cold Wild Rice Salad

Cold Wild Rice Salad

Salad

This cold wild rice salad recipe yields a refreshing, delicious, colorful wild rice salad served cold. It's excellent as a main dish or side dish.

Ingredients

  • 4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's)

  • 8 ½ cups chicken broth

  • ½ 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

  • ½ cup thinly sliced scallions

  • β…” cup rice wine vinegar

  • ½ cup coarsely chopped fresh basil

  • 2 tablespoons Dijon mustard

  • 1 clove garlic, minced

  • ¼ teaspoon freshly ground black pepper

  • ¾ cup extra-virgin olive oil

  • ¼ cup walnut oil

Description

  1. Place rice in a large saucepan; discard seasoning packets. Add chicken broth; bring to a boil over medium heat. Reduce heat to low; simmer, covered, until liquid is absorbed, about 25 minutes. Spread rice onto a baking sheet to cool.

  2. Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes; transfer to a large bowl.

  3. Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.

  4. Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.

  5. Place rice wine vinegar, basil, Dijon, garlic, and black pepper in the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and ¼ cup walnut oil through the chute with the motor running until combined.

  6. Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.

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