Long Grain and Wild Rice Salad

I served this dish when my Grandma Shirley came over for dinner. It was a hit! The salad has an amazing smokey flavor, but also has a sweet side with the dried cranberries.

First, pour into a pot:
- 4 cups of chicken (or vegetable) broth
- 1 cup of wild rice
- 1 cup of long grain rice

Bring the contents to a boil, then reduce the boil to a simmer. Cover the pot and cook the rice until all of the chicken broth has been absorbed (about 40 minutes). Then, remove from heat and cool the rice completely.

Whisk together
- 1/4 of a cup of olive oil
- 2 tablespoons of sesame oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of sugar

Set the dressing aside.

In a large bowl, combine
- The cooled, cooked rice
- 4 stalks of sliced celery (optional)
- 8 sliced scallions
- 2 cups of thawed frozen peas
- 3/4 of a cup of dried cranberries
- 1/2 of a cup of sliced almonds
- The dressing you made

Chill everything completely before serving. Serves 8 to 10 people. Enjoy!


- Flavor, Fun and maybe a little mess!