Monday, July 21, 2008

Wild Rice Salad

I came across this mouth-watering recipe on Simply Recipes, a site I really enjoy and also highly recommend. I knew I had to try it; the sesame oil, wild rice and cranberries seemed bound to be delightful. And they were; all of it was. I made a pig of myself with this dish, seriously. I did modify the it a bit to suit my particular tastes, which the recipe here will reflect. Feel free to do the same. Get creative. My grade: A+

Wild Rice Salad

Ingredients:
  • 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

Directions

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.

Difficulty: Easy

12 comments:

Grant said...

Where's the beef?

Sounds good, but I have to cook for one and I don't agree with your difficulty levels. If I have to add heat AND stir, it's automatically hard. If you want to mail me some, I'd be glad to try it.

Crys said...

you could make a pot and eat it for THREE WHOLE DAYS. it'd be worth the effort to cook the rice. or, alternatively, you could buy a rice pot

Grant said...

I do have a rice cooker which I use often (I mostly make Japanese foods at home), but I used my Emerilware saucepan instead. It came out great and tastes wonderful, although this is still a lot of food. I froze half and will still be eating the rest for a week. Fortunately I have a large glass bowl with a secure lid for storage.

Crys said...

you're right; i make it and eat it for a few days afterward. you could easily cut it in half, i'm sure.

Grant said...

It also freezes and thaws well. I'm on the second half now.

Crys said...

it's taken you awhile, hasn't it!

Grant said...

Okay, just finished the 2nd half. It stayed great to the end. I might make another batch this week. I think I'll try chicken broth this time.

Real Live Lesbian said...

Grant sent me over with a link to this recipe! Yum! I'm always looking for great recipes without meat and that use whole grains.

I'll definitely be back here! I have a family reunion this month and this looks like the perfect dish!

Mind of MadMan said...

That does look good and I will have to try it.. But Grant said it was crack... now where is that recipie??

Crys said...

a recipe for crack? that one Grant's got mastered.... ;)

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