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.
Recipe by Riegl Palate at https://www.rieglpalate.com/susies-wild-rice-salad/