Ingredients for - Cold Wild Rice Salad
How to cook deliciously - Cold Wild Rice Salad
1. Stage
Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
2. Stage
While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
3. Stage
Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
4. Stage
Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
5. Stage
Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
6. Stage
Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
