Ingredients
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4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's)
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8 ½ cups chicken broth
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½ cup pine nuts
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2 teaspoons walnut oil
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1 cup roughly chopped walnuts
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1 medium green bell pepper, minced
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1 medium yellow bell pepper, minced
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1 medium red bell pepper, minced
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1 cup minced celery
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1 cup dried cranberries
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½ cup thinly sliced scallions
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⅔ cup rice wine vinegar
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½ cup coarsely chopped fresh basil
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2 tablespoons Dijon mustard
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1 clove garlic, minced
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¼ teaspoon freshly ground black pepper
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¾ cup extra-virgin olive oil
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¼ cup walnut oil
Directions
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Place rice in a large saucepan; discard seasoning packets. Add chicken broth; bring to a boil over medium heat. Reduce heat to low; simmer, covered, until liquid is absorbed, about 25 minutes. Spread rice onto a baking sheet to cool.
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Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes; transfer to a large bowl.
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Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.
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Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.
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Place rice wine vinegar, basil, Dijon, garlic, and black pepper in the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and ¼ cup walnut oil through the chute with the motor running until combined.
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Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.
