As you can see from the posts in the last month or two, we've been eating a lot of salads this summer. The other morning before he left for work, my husband asked what was for dinner. I said that I had no idea and asked what he'd like to have (aren't I nice??) He answered, "some sort of salad with wild rice" and he got what he wanted!
I saw this awhile back on Simply Recipes and made the recipe exactly like it was posted on Elise's blog. I bought some roasted turkey to add and forgot to add it . . . maybe next time. Shredded rotisserie chicken would also probably work well in this salad if you wanted more protein. I didn't think it would be as spectacular as it was but the combination of flavors and textures and the sesame oil made it sort of addicting. We polished off a half recipe between the two of us!
Wild Rice Salad (8-10 side dish servings)
1 cup long grain rice
1 cup wild rice
4 cups chicken broth (or water or veg broth)
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts, toasted
3/4 cup dried cranberries
salt and pepper
1/4 c. olive oil
2 T red wine vinegar
1 tsp sugar (ok, I lied - I left the sugar out)
2 T dark sesame oil
Put the broth (or water) in a medium saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat and cool completely.
Whisk together the olive oil, red wine vinegar, sugar and sesame oil.
In a large bowl, gently mixed together the cooled cooked rice, dressing, and other ingredients. Add salt and pepper to taste. Chill completely before serving.