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.
Ok, as for our dual project, what do you say about a pasta dish? You come up with the recipe, we agree, then we choose the same day to make it and post. Sound like a plan? We'll have links to each others results.
ReplyDeleteMaybe the day before, or even a few days before, we announce the project.