Cold Wild Rice Salad

Cold Wild Rice Salad

Bell peppers, cranberries, and nuts add color and texture to this cold wild rice salad that makes a great main or side dish.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
395 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
Step 4
Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
Step 5
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.
Step 6
Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Cold Wild Rice Salad

Ingredients

  • 1 cup dried cranberries
  • 1 clove garlic, minced
  • 1 cup minced celery
  • 2 tablespoons Dijon mustard
  • 1 medium green bell pepper, minced
  • 2 teaspoons walnut oil
  • 1 cup roughly chopped walnuts
  • 1 medium yellow bell pepper, minced
  • 1 medium red bell pepper, minced
  • 0.25 teaspoon freshly ground black pepper
  • 0.75 cup extra-virgin olive oil
  • 0.5 cup pine nuts
  • 0.5 cup thinly sliced scallions
  • 0.66666668653488 cup rice vinegar
  • 0.25 cup walnut oil
  • 4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
  • 8.5 cups chicken broth
  • 0.5 cup coarsely chopped fresh basil

Categories

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