This cold wild rice salad features colorful bell peppers, celery, cranberries, scallions, pine nuts, walnuts, and a rice wine vinegar-basil vinaigrette.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
395 Calories
Recipe Instructions
Step 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.
Step 2
Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes. Transfer to a large bowl.
Step 3
Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.
Step 4
Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.
Step 5
Place rice wine vinegar, basil, Dijon, garlic, and black pepper into the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and 1/4 cup walnut oil through the chute with the motor running until combined.
Step 6
Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.
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
8.5 cups chicken broth
0.5 cup coarsely chopped fresh basil
4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)