Author: Nicole
- 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
- 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.
* Salad can be made 24 hours in advance.
Recipe by Riegl Palate at https://www.rieglpalate.com/susies-wild-rice-salad/
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