Long Grain and Wild Rice Salad

1 Cup each long grain and wild rice
4 or 5 scallions (green onion)
1/2 Cup peanuts (regular salted)
1/2 Cup raspberry vinegar
1/8 cup vegetable or canola oil (olive oil is too heavy)
Salt and Pepper

Rinse and pick through both rices, keeping them separate. Place 2 cups of water in a medium size pot. Add a 1/4 teaspoon of salt and the wild rice. bring to a boil then reduce heat and simmer for 20 minutes.

After 20 minutes, add 2 more cups of water and the long grain rice to the pot. Simmer for another 20 minutes. When the rice is done, remove the pan from the heat.

While the rice is cooking, cut the onions on a diagonal including about 2 or 3 inches of the green part. put aside.

Place the rice in a large bowl. Sprinkle 3 tablespoons of the vinegar over the rice an give it a gentle toss.

Place the vinegar and oil in a small bowl and wisk briskly. Once the rice has cooled thoroughly, add onion, peanuts and vinegar mixture to the rice and mix gently, but thoroughly. Test the salad and ajust to your tast (s&p or more vinegar)
put in the refrigerator to chill and to let the flavors meld.

This a tasty and delightfully chewy salad that will surprize your guests and family. it goes really well with cold chicken.





Number of people who have "favored" this: 0

Add your own review