Wild Rice Salad
Wild Rice Salad is a side dish that serves 8. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 383 calories, 9g of protein, and 17g of fat per serving. For $1.74 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 179 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Simply Recipes requires celery, red wine vinegar, green onions, and dried cranberries. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. Chicken and Wild Rice Salad: A Hearty, Savory Dinner Salad, Wild Rice Salad, and Best Wild Rice Salad are very similar to this recipe.
Servings: 8
Ingredients:
4 stalks celery, sliced
4 cups chicken broth*
2 Tbsp dark sesame oil
3/4 cup dried cranberries
8 green onions, sliced
1 cup long grain rice
1/4 cup olive oil
2 cups thawed frozen peas
1/2 cup pine nuts
2 Tbsp red wine vinegar
Salt and pepper
1 teaspoon sugar
1 cup wild rice
Equipment:
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. 1
2. Put the chicken broth in a medium sized saucepan.
3. Add the rice and wild rice, bring to a boil, reduce heat to low, cover.
4. Let cook for 40 minutes.
5. Remove from heat. Cool completely.2
6. Heat a small skillet on medium high heat.
7. Add the pine nuts. Cook, stirring frequently, until lightly toasted.
8. Remove pine nuts from pan and let cool.3
9. 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.
10. Add salt and pepper to taste, if needed.Chill completely before serving.
Nutrition Information:
covered percent of daily need
