Ingredients
16
16 servings
- •4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
- •8 ½ cups chicken broth
- •½ cup pine nuts
- •2 teaspoons walnut oil
- •1 cup roughly chopped walnuts
- •1 medium green bell pepper, minced
- •1 medium yellow bell pepper, minced
- •1 medium red bell pepper, minced
- •1 cup minced celery
- •1 cup dried cranberries
- •½ cup thinly sliced scallions
- •⅔ cup rice vinegar
- •½ cup coarsely chopped fresh basil
- •2 tablespoons Dijon mustard
- •1 clove garlic, minced
- •¼ teaspoon freshly ground black pepper
- •¾ cup extra-virgin olive oil
- •¼ cup walnut oil
Instructions
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutritional Facts
Per 16 servings
- Calories: 395
- Carbohydrate: 44g
- Fat: 22g
- Fiber: 2g
- Protein: 7g
- Sugar: 8g
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