Cold Wild Rice Salad Recipe

Rice Salad with Walnut Vinaigrette

Ingredients

This recipe yields 16 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Please note that scaling the recipe may affect the results.

• 4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's)
• 8 cups chicken broth
• cup pine nuts
• 2 teaspoons walnut oil
• 1 cup roughly chopped walnuts
• 1 medium green bell pepper, minced
• 1 medium yellow bell pepper, minced
• 1 medium red bell pepper, minced
• 1 cup minced celery
• 1 cup dried cranberries
• cup thinly sliced scallions

Vinaigrette:

• cup rice wine vinegar
• cup coarsely chopped fresh basil
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• teaspoon freshly ground black pepper
• cup extra-virgin olive oil
• cup walnut oil

Directions

Step 1: In a large saucepan, combine the rice with the chicken broth. Discard any seasoning packets from the rice mix. Bring to a boil over medium heat.

Step 2: Once boiling, reduce the heat to low and cover. Let it simmer until the liquid is absorbed, about 25 minutes. Spread the cooked rice onto a baking sheet to cool.

Step 3: While the rice cools, toast the pine nuts in a dry skillet over low heat. Stir them frequently until golden brown, which should take about 3 to 5 minutes. Transfer the pine nuts to a large bowl.

Step 4: Add 2 teaspoons of walnut oil to the same skillet. Add the chopped walnuts and toast them for 3 to 5 minutes, until golden brown. Add the walnuts to the bowl with the pine nuts.

Step 5: Once the rice has cooled, add it to the bowl with the nuts. Then, toss in the minced bell peppers, celery, dried cranberries, and scallions. Mix everything together thoroughly.

Step 6: For the vinaigrette, combine the rice wine vinegar, fresh basil, Dijon mustard, minced garlic, and black pepper in the bowl of a food processor. Pulse until everything is well blended.

Step 7: With the motor running, slowly drizzle in the olive oil and the walnut oil through the chute until the vinaigrette emulsifies and combines into a smooth dressing.

Step 8: Pour the vinaigrette over the rice mixture and toss to coat the salad evenly.

Step 9: Refrigerate the salad for at least 4 hours before serving to allow the flavors to meld together.

Nutrition Facts (per serving)

• Calories: 395
• Total Fat: 22g (28% DV)
• Saturated Fat: 3g (13% DV)
• Cholesterol: 3mg (1% DV)
• Sodium: 1296mg (56% DV)
• Total Carbohydrates: 44g (16% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 8g
• Protein: 7g (14% DV)
• Vitamin C: 30mg (34% DV)
• Calcium: 32mg (2% DV)
• Iron: 2mg (11% DV)
• Potassium: 198mg (4% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, but some ingredients may not have a complete nutritional profile. If you follow a medically restrictive diet, consult a doctor or registered dietitian before preparing this recipe.