Wild Rice Salad
- 1 cup long grain rice
- 1 cup wild rice
- 4 cups vegetable broth
- 8 green onions, sliced
- 2 cups thawed frozen peas
- 1/2 cup slivered almonds, toasted
- 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
1 Put the vegetable 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. (I used calrose rice for this, and made both rices in a rice pot. Worked out nicely.)
2 Heat a small skillet on medium high heat. Add the almonds. (If you like, lightly coat the bottom of the skillet with oil.) Cook, stirring frequently, until lightly toasted. Remove almonds from pan and let cool.
3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 In a large bowl gently mix together the cooled cooked rice, green onions, peas, dried cranberries, almonds, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving. Serves 8-10.