For those who find the hulls of wild rice too chewy, an alternative cooking method may help. The dressing is what really stars. 2 Combine dressing ingredients in a jar. My husband is not a fan of rice salads, so I don’t make them often, but he went back for seconds on this one. 1/2 cup diced red bell pepper — I added some green and orange pepper Elise is a graduate of Stanford University, and lives in Sacramento, California. Yes, it is time consuming but it allows the hulls to fully “bloom” and expose the inner starch. I make a simple yet tasty rice salad that’s great for lunch on a hot summer day. Toasted pine nuts are wonderful in this too. Please do not use our photos without prior written permission. Let marinate for several hours. curry powder Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Our Favorite Videos Get Recipe » The recipe makes a lot! I like edamame, onion, sometimes fennel. Fluff with fork. Can I make ahead of time and refrigerate over night? Rice: Did you know you can save this recipe and order the ingredients for. kosher salt While the rice is cooking, make the dressing. Everyone loved it. This salad happens to be one of my all-time favorite salad recipes. I used toasted pecans instead of pinenuts because it seemed Christmassy. The rice seems less sticky that way. Heat 1 tablespoon oil in heavy large skillet over medium heat. ground turmeric Elise Bauer is the founder of Simply Recipes. Sometimes I’m too impatient for rice. It was devoured all four times, and I know I’ll be making it again for the next family fuction/office potluck/friendly get together. Delicious rice salad with wild rice and basmati rice, green onions, celery, peas, dried cranberries, pine nuts, in a sesame vinegar and oil dressing. ground cumin Pre the celery and onions while the rice cooks to save time. Since my sis-in-law, who is allergic to onions, was going to consume it, I made it without the green onions and I sub’d corn for the peas. Add salt and pepper to taste, if needed. It has always been one of my favorites, and I’ve made it for company in the summer and brought it to dinners at other people’s homes. Wild Rice Salad with Cranberries and Mint Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. If you have a favorite one, please let us know about it in the comments. Even then, I was an avid collector of recipes. Add the wild rice and bring to a boil, reduce heat to low, cover. Please review the Comment Policy. What a Wonderful Rice Salad! It was my favorite thing at dinner. Also, nobody has mentioned this I think, but avocado and soft fresh goat cheese… YUM! Using a wooden spoon, stir the rice so the ingredients are well blended. Subscribe to receive all new recipes for dinners, desserts, breakfast and more delivered right to your inbox! Total time. 0 minutes. One reason is that I can clean my veggie drawer by making one. Most people brought chips and dip and store bought goodies. Her introduction: “I always make this colorful salad for parties because the bright yellow rice laced with green cucumbers, red bell peppers and purple grapes looks festive and beautiful. 3 cups water After 25 minutes, sprinkle in the basmati or long grain rice. Hi! It was absolutely yummy and was a big hit (even with the kids). It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America. My favorite rice salad is this recipe from The Best of Vietnamese & Thai Cooking by Mai Pham, featuring favorite recipes from her Lemon Grass Restaurant and Cafes in Sacramento. It's a perfect salad for Thanksgiving, and can be made ahead of time for a fast and easy holiday meal loaded with Fall flavors. When it is done I drain the water from the colander. Delicious earthy flavours to go with any main course. 1/2 cup finely minced yellow onion — I used part green onions 1/4 cup red wine vinegar 3 cups sweet corn removed from the husk (use the elise method!) This cold wild rice salad is tossed in an orange vinaigrette, with crisp celery and apples, crunchy pecans, and sweet cranberries. Score!! Remove pine nuts from pan and let cool. Let stand 5 minutes. 1/2 cup dried cranberries or apricots or a little of both. 1/2 Tbsp. It’s so good! First time commenting? Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Looking for a great summer picnic salad to take to your next potluck? All photos and content are copyright protected. I can’t wait to cook it myself. Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; … Ingredients. Looks like you are using a combination of long grain and wild rice. Thank you. Oddly enough, I started making this recipe way back when I was in college. I had a lot of this salad left. Toss in chicken, salmon or shrimp the next day and you have another meal. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home. 1 Tbsp. This wild rice salad is a winner! Bring 2 1/4 cups water to boil in heavy medium saucepan. Your site if fabulous, Elise. Did you use a boxed combination? Who knew rice could be so glorious? Thank you. The taste of those went perfectly with the rice salad. 1 Tbsp. Mix all ingredients, dress to your taste with olive oil, vinegar, salt and paper. My only substitution was slivered almonds for the pine nuts (pine nuts have gotten crazy expensive in these parts.) also used calrose rice instead of long grain. Wild Rice Salad with Cranberries and Nuts is the perfect fall and holiday salad, it's healthy and bursting with colorful fruits and nuts in every bite. Wild Rice and Cranberry Salad. Better than the salad and now it can frozen for later use. 2 tsp. In a large skillet, saute onions in 1 tablespoon oil until tender. salt 1 1/4 cups chopped toasted pecans or black walnuts Season with salt and pepper. Required fields are marked *. 2 1/4 cups water Just cook your favorite rice your favorite way (I do long-grain white in vegetable or chicken broth) but add a couple of generous pinches of saffron threads to the cooking medium. I will be making this one again for sure. BTW, I passed along your website to some friends and they love it. This Wild Rice and Cranberry Salad … 2 cups long grain rice It’s a keeper! 1/4 cup chopped fresh cilantro Once the rice is cooked, fluff with fork, and transfer to a large bowl. Whisk orange juice and vinegar together. Add the pine nuts. Dress with simple oil and vinegar. Thanks for clarifying the sesame oil issue. (I too like this chilled.). Wow, this salad WILL be tried this weekend. Fold dressing through salad and serve. Mix cranberries, raisins, onions, pine nuts, parsley, and orange peel into rice. Worked great. About 5 minutes before the rice is finished, sliver about 3 halves of sundried tomato (really dry, not oil-packed) and toss the bits in. Process until a little creamy, about 1 minute, then slowly drizzle in the oil with the motor running. I'm Lori Lange, recipe developer, cookbook author, and Mom. This gives the rice a chance to soak up that tangy dressing. The differences are tiny, but she used toasted hazelnuts for the pine nuts. I simmer my rice in lots of water and stock and sometimes some ginger pieces. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America. I just recently found your site and will be a repeat visitor. Season to taste with salt and pepper. Sides, Lunch. Salad: Salad may be refrigerated, although it loses flavor the second day.