It is a combo of wild rice and white rice, cooked in stock and tossed with celery, toasted pine nuts, peas, dried cranberries, and a sesame oil-infused vinaigrette. The recipe makes a lot! It also holds up well to sitting around, so it’s a perfect salad to bring to a summer BBQ. Don’t know about you, but I love rice salads. If you have a favorite one, please let us know about it in the comments. 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.) Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork. Spread the rice out on a large sheet pan to cool quickly. Chill completely before serving.
