Wild Rice Salad (no photo)

WILD RICE SALAD

1/2 cup brown Texmati rice
1/2 cup wild rice
2 cups chicken broth
2 stalks celery, thinly sliced
4 green onions, sliced
1 cup thawed frozen peas
1/4 cup pine nuts
1/4 + 2 Tbsp dried cranberries
S&P
2 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp sugar
1 Tbsp sesame oil

Put chicken broth in a medium-sized saucepan. Add rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook about 40-45 minutes until rices are cooked. Cool completely.

Heat a small skillet on medium-high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.

Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

In a large bowl, gently mix together the cooled, cooked rice, celery, green onions, peas, cranberries, pine nuts and dressing. Add S&P to taste.

Chill completely before serving.

(I mixed everything except the pine nuts and dressing and chilled overnight. I added the pine nuts and dressing. I love anything that has sesame oil in it and this salad is a great combination of tastes and textures. Leftovers are just as good as when first served. The recipe...from www.simplyrecipes.com says it would serve 4-5. Maybe if this were all you were eating. This recipe made a bunch! Enough for 3 of us at dinner, and plenty of leftovers. Yippee!!!)