Pre the celery and onions while the rice cooks to save time.
- 1 cup wild rice
- 1 cup basmati or long grain rice
- 4 cups chicken broth
- 4 stalks celery, sliced (about 2 cups)
- 8 green onions, sliced (about 1 cup)
- 2 cups thawed frozen peas
- 1/2 cup pine nuts
- 3/4 cup dried cranberries
- Salt and pepper
- 1/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 teaspoon sugar
- 2 Tbsp dark sesame oil
1 Cook the rice: Put the chicken broth in a medium sized saucepan. Add the wild rice and bring to a boil, reduce heat to low, cover. Let cook for 25 minutes.
After 25 minutes, sprinkle in the basmati or long grain rice. Return to a boil, and lower heat to a simmer. Cook for an additional 15 -20 minutes, until the rice is cooked through. (If there is still liquid in the pot, uncover the pot and boil it off.)
Remove from heat and let sit, covered, for 10 minutes.
Fluff with a fork. Spread the rice out on a large sheet pan to cool quickly.
2 Toast the pine nuts: 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 Make the dressing: Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 Toss rice with salad ingredients and dressing: 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.