Wild Rice Salad Recipe

1. Put the chicken broth in a medium sized saucepan. Add the long grain 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.
   
   
5. Chill completely before serving. Serves 8-10.
   
   

Legend

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese