a cold wild rice salad that is flavorful, enticing, and vibrant. Excellent as a side dish or main course.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
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
- ⅔ cup rice 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
Instructions
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 1296 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very very good room temp or warmed. Loved it