Wild Rice Salad

This recipe has been in my back pocket for several years now. It’s my go-to potluck recipe, and I always get compliments on it. I haven’t shared it until now!

2 Wild Rice SaladPlease forgive me. Part of me felt like all cooks had to have one good trick up their sleeve for those special occasions.  I’ve seen the light now – there’s no holding back.
1 Wild Rice SaladWild rice and brown rice – the base of this dish is already beautiful, before it gets brightened up with color.
3 Wild RiceI always cut green onions on the diagonal, and then wonder if anyone notices it while they’re eating.
aIMG_3836Since the rice needs to be fully cooled before assembly, I prep all the veggies while the rice is cooking and then when I’m ready to serve, everything just needs to be tossed together.
aIMG_3842A quick dressing tops it all off, and gives everything a light sheen of oil.
sesame dressingJust before throwing everything together, toast some pine nuts.
4 Roasted Pine NutsThe toasted nutty flavor ties in well with the sesame oil and brown rice.
aIMG_3862So many flavors and textures – it starts as a side dish but I’ll freely admit I’ve eaten this salad for dinner.
aaIMG_3873
 
Wild Rice Salad

Wild Rice Salad

This is an easy salad that is a perfect side and great for potlucks.

Ingredients

  • 1/2 c. wild rice
  • 1/2 c. brown rice
  • 2 c. chicken broth
  • 4 stalks celery, roughly chopped
  • 8 green onions, diagonally sliced
  • 1 c. frozen peas
  • 1/4 c. extra virgin olive oil
  • 2 tbs dark sesame oil
  • 2 tbs red wine vinegar
  • 1 tsp sugar
  • 1/2 c. pine nuts
  • 3/4 c. dried cranberries
  • salt and pepper

Instructions

  1. Heat the chicken broth and rice in a medium sauce pan. Bring to a boil. Reduce to a simmer, cover, and let simmer for 40-45 minutes. Let stand 5 minutes then fluff. Cool rice completely before assembling salad. I usually prep the veggies while the rice is cooking - thaw the peas, chop the celery and green onions.
  2. Combine the evoo, sesame oil, vinegar and sugar. Whisk together then pour over the rice.
  3. Toast the pine nuts: place the nuts in a pan over medium heat. Keep an eye on them! Gently toss every 20 seconds or so until they are slightly browned. Let them cool.
  4. Combine all ingredients. Stir well. Dish can be served immediately, or let stand overnight to let flavors meld and cranberries slightly re-hydrate.

If you can't find sesame oil, there's an easy work-around - definitely don't skip it! Get some sesame seeds, toast them just like you do the pine nuts, then let them cool and pop them in a blender. Marinate the blended sesame seeds in olive oil for that same amazing flavor. 1 tsp of sesame seeds is sufficient for 2 tbs evoo, but I would recommend making more because sesame oil is really fantastic.

Adapted from Simply Recipes

http://www.theeverythingkitchen.com/wild-rice-salad/
 

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