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

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

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.