Susie's Wild Rice Salad
Ingredients
- 1-1/2 cups long-grain rice such as Uncle Ben’s (see Notes)
- 1/2 cup wild rice see Notes
- 2 bay leaves
- 3-4 scallions chopped
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 1/2 cup pine nuts toasted
- 1/3 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
- 1/2 cup olive oil
Instructions
- Cook both rices according to the package directions (the wild rice will take longer) and add a bay leaf to each pot.
- Remove the bay leaves when the rice is cooked.
- Whisk all of the dressing ingredients together (except olive oil) and then whisk in the olive oil.
- Transfer the rice to a large bowl, add the dressing, scallions and oregano. Toss well.
- 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.
