A vibrant tapestry of textures and tastes, this Cold Wild Rice Salad is a symphony of nutty wild rice, crunchy vegetables, sweet cranberries, and a tangy vinaigrette. Perfect as a light lunch, a sophisticated side, or a delightful dish to share.

Follow The Directions

01

Step

In a large saucepan, combine the rice mix (discard seasoning packets) with the chicken broth. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer until the liquid is absorbed. (Approximately 25 minutes)

02

Step

Spread the cooked rice evenly on a baking sheet to cool completely.

03

Step

While the rice is cooking, toast the pine nuts in a dry skillet over low heat until golden brown. Transfer to a large bowl. (3-5 minutes)

04

Step

Add 2 teaspoons of walnut oil to the same skillet. Toast the walnuts until golden brown. Add to the bowl with the pine nuts. (3-5 minutes)

05

Step

In the bowl with the nuts, add the cooled rice, minced bell peppers (green, yellow, and red), celery, cranberries, and scallions. Toss gently to combine.

06

Step

In a food processor, combine the rice wine vinegar, fresh basil, Dijon mustard, minced garlic, and black pepper. Pulse until well blended.

07

Step

With the motor running, slowly drizzle in the olive oil and the remaining 1/4 cup of walnut oil through the chute until the vinaigrette is emulsified.