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Location: Texas, United States

Wednesday, September 17, 2008

Wild Rice Salad

This is from Simply Recipes. There were no pine nuts to be had in Wal-Mart, so I had to use sunflower seeds. (Worked just fine.) I bought the peas, but didn't realize until several days later that I forgot to add them to the salad.

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

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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