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Wild Rice Salad

Ingredients: 1 cup wild rice 1 cup long grain rice or Basmati 4 cups chicken broth 4 stalks celery, sliced about 2 cups 8 scallions sliced, about 1 cup 2 cups Edamame, frozen 1 can mandarin oranges, drained well 1/2 cup pecans, roughly chopped 3/4 cup dried cranberries Salt and pepper to taste 1/4 cup olive oil 2 tbsps. red wine vinegar or fruit vinegar 1 tsp. sugar 2 tbsps. dark sesame oil

Instructions: Cook the rice: Put the chicken broth in a medium sized saucepan. Add the wild rice and bring to a boil, reduce heat to low, cover. Let cook for 25 minutes. After 25 minutes, sprinkle in the basmati or long grain rice. Return to a boil, and lower heat to a simmer. Cook for an additional 15 -20 minutes, until the rice is cooked through. (If there is still liquid in the pot, uncover the pot and boil it off.) While the rice is cooking you can thinly slice the celery and scallions and add them both to a large bowl. Toss in the edamame, (do not have to thaw), drained oranges, chopped pecans and cranberries. Remove from heat and let sit, covered, for 10 minutes. Let the rice cool completely, this can be done quickly by spreading it out on a sheet pan. Make the dressing: Whisk together the olive oil, red wine vinegar, sugar, and sesame oil. Toss rice with salad ingredients and dressing: In a large bowl gently mix together all the ingredients and add salt and pepper to taste, if needed. Chill completely before serving.

Pani Christyn Dranginis

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