Looking for a great summer picnic salad to take to your next potluck? I recently enjoyed this rice salad while visiting my friend Chigiy who was hosting a summer BBQ. “Enjoyed” is the polite way of saying I ate a lot of it, and pretty much all of the leftovers the next day. The recipe is from Chigiy’s friend Wendy (thank you Wendy!) who has generously passed it on to us. Made it here for my folks, and I still want to eat it all.
Don’t know about you, but I love rice salads. If you have a favorite one, please let us know about it in the comments.
- 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
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.
1 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.
2 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.
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, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving.