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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I adapted this off of Wild Rice Salad With Dried Fruits and Nuts to make something similar to a rice salad I had on a flight home from Mexico this spring. It turned out great posting it here for safe keeping. Ingredients:
1 cup wild rice |
1/2 cup unsalted shelled pistachio, chopped |
1 (10 ounce) can mandarin orange segments, drained |
1/4 cup dried cranberries |
2 tablespoons celery, diced |
2 tablespoons red onions, diced |
1/4 cup green onion, chopped |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1 garlic clove, chopped |
1 teaspoon dijon mustard |
1 teaspoon sugar |
1/8 cup vegetable oil |
1/8 cup olive oil |
salt and pepper |
Directions:
1. 1. Cook rice according to package directions (omit butter and salt) and chill
2. 2. Mix together all dressing ingredients except oil.
3. 3. Add oil to dressing mixture refrigerate until ready to use.
4. 4. Add remaining salad ingredients to chilled rice and toss to mix
5. 5. Add dressing to salad and refrigerate until ready to serve
6. I made this the day ahead and it tasted great the second day.
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