How to Make Cold Wild Rice Salad - A Step-by-Step Guide

Cold Wild Rice Salad is a refreshing and nutritious dish that is perfect for hot summer days. It is a versatile recipe that can be served as a side dish or as a light main course. This salad is packed with flavor and texture, and it's a great way to enjoy the benefits of wild rice, which is high in protein, fiber, and essential nutrients.

Wild rice is a type of grass seed that is native to North America, and it has been a staple food for many Indigenous communities for centuries. Unli...

Read more Snack recipes

Ingredients

  • 4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
  • 8 ½ cups chicken broth
  • ½ 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
  • ½ cup thinly sliced scallions
  • ⅔ cup rice vinegar
  • ½ cup coarsely chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra-virgin olive oil
  • ¼ cup walnut oil

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 45 mins
  • Servings: 16
  • Yield: 16 servings

  • 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.
  • 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.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • 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.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
  • Nutrition

    395 cal.

    • Total Fat: 22g
    • Saturated Fat: 3g
    • Cholesterol: 3mg
    • Sodium: 1296mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 7g
    • Vitamin C: 30mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 198mg