With wild and basmati rice, crisp veggies, dried cranberries, pine nuts, and sesame dressing.
Looking for a great summer picnic salad to take to your next potluck?
This wild rice salad is a winner!
Elise Bauer
The recipe makes a lot!
Add the wild rice and bring to a boil, reduce heat to low, cover.
Let cook for 25 minutes.
After 25 minutes, sprinkle in the basmati or long grain rice.
Return to a boil, and lower heat to a simmer.
Cook for an additional 15 to 20 minutes, until the rice is cooked through.
(If there is still liquid in the pot, uncover the pot and boil it off.)
Remove from heat and let sit, covered, for 10 minutes.
Fluff with a fork.
Spread the rice out on a large sheet pan to cool quickly.
Heat a small skillet on medium high heat.
Add the pine nuts.
Cook, stirring frequently, until lightly toasted.
Remove pine nuts from pan and let cool.
Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
Add salt and pepper to taste, if needed.
Chill completely before serving.
