Cold Wild Rice Salad

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

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®)

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.