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Rice Salad Recipe

Rice Salad Ingredients

  • Rice Salad Recipe
    Rice Salad Recipe

    1 cup long grain rice

  • 1 cup wild rice
  • 4 cups chicken broth
  • 4 stalks celery, sliced
  • 8 green onions, sliced
  • 2 cups thawed frozen peas
  • 1/2 cup pine nuts
  • 3/4 cup dried cranberries
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 teaspoon sugar
  • 2 Tbsp dark sesame oil

How to make Rice Salad

  • Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
  • 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.
  • In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
  • Chill completely before serving.
  • Rice Salad is ready to serve.

Serves 8

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