Susie’s Wild Rice Salad Revisited
Ingredients
Rice
- 2 cups wild rice blend 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 and rinsed
- 3 tablespoons chopped fresh chives
Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 dashes Tabasco
- Kosher salt and freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Prepare rice according to the package directions and be sure to add bay leaves to the pot.
- While the rice is cooking, in a medium bowl, whisk balsamic vinegar, lemon juice, mustard, tabasco, Kosher salt and freshly ground black pepper. Slowly whisk in olive oil so it emulsifies (comes together and thickens).
- Remove the bay leaves and transfer the warm rice to a large bowl. Add the dressing, scallions and oregano. Stir well. It may seem like a lot of dressing, but it will absorb.
- Cover and refrigerate until cool – about 2 hours.
- Remove the rice salad from the refrigerator 30 minutes prior to serving. Stir in pine nuts, capers and chives. Season with additional Kosher salt and freshly ground black pepper if needed.
Notes
* I have 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. The key is finding a rice mixture with wild rice.
* I like to have the pine nuts, capers and chives ready to go so I can add them to the salad and serve.
* Salad can be made 24 hours in advance.
* I like to have the pine nuts, capers and chives ready to go so I can add them to the salad and serve.
* Salad can be made 24 hours in advance.
