Chilled Wild Rice Salad with Nuts and Cranberries

Follow our step-by-step guide on how to make Chilled Wild Rice Salad with Nuts and Cranberries.

1. Step 1

   Remove the seasoning packets from the rice and place the rice in a large saucepan. Pour in the chicken broth and bring to a boil over medium heat.

2. Step 2

   Once boiling, reduce the heat to low, cover, and let it simmer until the liquid is absorbed, about 25 minutes. After cooking, spread the rice on a baking sheet to cool.

3. Step 3

   While the rice cools, toast the pine nuts in a dry frying pan over low heat until they are golden brown, about 3 to 5 minutes. Transfer the toasted pine nuts to a large bowl.

4. Step 4

   In the same pan, add the walnut oil and then the chopped walnuts. Toast the walnuts until they are golden brown, about 3 to 5 minutes, and then add them to the bowl with the pine nuts.

5. Step 5

   Once the rice has cooled, add it to the bowl with the nuts. Then, add the minced bell peppers, celery, dried cranberries, and scallions. Toss everything together until well combined.

6. Step 6

   For the dressing, blend rice vinegar, basil, Dijon mustard, garlic, and pepper in a food processor. With the motor running, slowly drizzle in the olive oil and walnut oil until the dressing is well combined.

7. Step 7

   Pour the dressing over the rice salad and toss to coat evenly. Cover and chill in the refrigerator for at least 4 hours before serving.