Susie's Wild Rice Salad
Author: Nicole
Ingredients
  • 1-1/2 cups long-grain rice (such as Uncle Ben’s) (see Notes)
  • ½ cup wild rice (see Notes)
  • 2 bay leaves
  • 3-4 scallions, chopped
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • ½ cup pine nuts, toasted
  • ⅓ cup capers, drained
  • 3 tablespoons fresh chives, chopped
Dressing
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 4 dashes Tabasco
  • ½ cup olive oil
Instructions
  1. Cook both rices according to the package directions (the wild rice will take longer) and add a bay leaf to each pot.
  2. Remove the bay leaves when the rice is cooked.
  3. Whisk all of the dressing ingredients together (except olive oil) and then whisk in the olive oil.
  4. Transfer the rice to a large bowl, add the dressing, scallions and oregano. Toss well.
  5. Cover and refrigerate until cool – about 2 hours. When ready to serve add the pine nuts, capers and chives to the rice and season with salt and pepper.
Notes
* Salad can be made 24 hours in advance.
* I went to make this recently and ran into an problem in that I couldn't find wild rice on its own at my local grocery store. I have now made it with both Lundberg Wild Blend Rice (takes about 55 minutes to cook) and RiceSelect Royal Blend Rice (takes about 20 minutes to cook). I have a slight preference for the Lundberg version as I prefer the rice mixture but either are good. Using a bag of mixed rice means that there's one less pot to clean. Simply use 2 cups in place of the 1-1/2 cups long-grain rice and ½ cup wild rice. Don't forget to add the bay leaves to the rice.
Recipe by Riegl Palate at https://www.rieglpalate.com/susies-wild-rice-salad/