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Long Grain and Wild Rice Salad
 

March 7th 2011

Contributed by:

Jamie Geller

Long Grain and Wild Rice Salad
 

 

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Recipe

Long Grain and Wild Rice Salad

One variation on this salad uses chopped scallions instead of red onion. Or you could add 3 tablespoons of slivered almonds for a satisfying crunch. This rice salad also tastes great made with Near East Whole Grain Blend Pecan and Garlic flavor.

Times

  • Prep Time : 9 min min
  • Ready Time : 9 min

Servings

Ingredients

  • 1 (6-ounce) box Near East Long Grain and Wild Rice, cooked according to package directions
  • 1/3 cup Craisins or dried cranberries
  • 2 tablespoons fresh minced parsley
  • 1/2 medium red onion, minced
  • 1 large celery stalk, diced
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar

Directions

Preparation

  1. While rice is cooking, mix Craisins, parsley, onion, celery, olive oil and vinegar in a large bowl and set aside.
  2. Once rice cools, add to the bowl and mix well.
  3. Cover and chill in refrigerator at least 4 hours, or up to 1 day.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller

avatar

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

One Response to Long Grain and Wild Rice Salad

  1. avatar says: Malka

    Thanks for posting, this looks great!

    Reply

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