Wild Rice Salad
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Looking for a great summer picnic salad to take to your next potluck? I recently enjoyed this rice salad while visiting my friend Chigiy who was hosting a summer BBQ. "Enjoyed" is the polite way of saying I ate a lot of it, and pretty much all of the leftovers the next day. The recipe is from Chigiy's friend Wendy (thank you Wendy!) who has generously passed it on to us. Made it here for my folks, and I still want to eat it all.
Don't know about you, but I love rice salads. If you have a favorite one, please let us know about it in the comments.
Wild Rice Salad Recipe
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Ingredients
- 1 cup long grain rice
- 1 cup wild rice
- 4 cups chicken broth*
- 4 stalks celery, sliced
- 8 green onions, sliced
- 2 cups thawed frozen peas
- 1/2 cup pine nuts
- 3/4 cup dried cranberries
- Salt and pepper
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 teaspoon sugar
- 2 Tbsp dark sesame oil
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.
Method
1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving. Serves 8-10.
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I like rice salads and pilafs too. This recipe is a staple in our house. I also have pilafs that use multiple grains as well as beans.
SAVOURY RICE PILAF
2 ½ cups chicken broth
1/3 cup wild rice
1 cup white rice
1 Tbsp oil
1 Tbsp butter
½ cup chopped onion
1 cup thinly sliced celery
1 ½ cups sliced mushrooms
½ cup finely diced red pepper
½ cup slivered almonds, toasted
¾ tsp thyme
¾ tsp sage
½ tsp pepper
In a heavy saucepan with a lid, bring the broth to a boil. Add the wild rice, turn off heat, cover and let soak for 10 minutes. Add the white rice, return to a boil, turn down to a simmer and cook until done and liquid is absorbed.
In a skillet, heat the butter and oil. Add the onion, celery, mushrooms, thyme, sage and pepper. Saute the vegetables and seasonings over medium heat until vegetables are tender. Add the diced red pepper and slivered almonds. Stir the cooked vegetables into the cooked rice. Cover and let sit for 5 minutes to allow the flavors to meld. Taste and adjust for salt if necessary.