Wild Rice & Cranberry Salad
1 14-oz. can vegetable broth
1 cup mixed variety wild rice
1 cup brown rice
8 green onions, chopped
4 celery stalks, chopped
1/2 cup slivered almonds, toasted
1/4 cup flaxseed or unsalted sunflower seeds
1 cup dried cranberries, chopped
2 cups frozen peas
1/2 cup light salad oil
4 tablespoons peanut butter
4 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoons sesame oil
Cook rice in vegetable broth. Let the rice cool. Combine rice, onions, celery, almonds, flaxseed, peas, and cranberries in a bowl. In a separate bowl, mix the salad oil, peanut butter, red wine vinegar, soy sauce, and sesame oil. Pour dressing over salad and mix well. Refrigerate for 2 hours before serving. This is a crunchy, nutty, and sweet salad. Great as a side dish or as a meal. This dish keeps well in the fridge for several days.
Note: Since submitting this recipe, I have found that substituting apple cider vinegar in place of the red wine vinegar and toasting the almonds in a dry pan until golden brown adds a much nicer flavor to the salad. Enjoy!
SO HOW'D IT GO?
This recipe looks fabulous! I can't wait to make it for Thanksgiving dinner.
I made this recipe for a potluck with some church friends who are all omnis, and it got great reviews there. I'll definitely be making this again. (I did leave out the celery b/c I'm not a big celery fan.)
This was so good, I did make some changes due to allergies and such. I used edamame instead of peas, soynut butter for peanut butter and the apple cider vinegar for the red wine vinegar. I also didnt use the almonds...but the edamame added alot of crunch. SO good.
Can I use soybutter (same look/texture as peanutbutter for those of you who havent seen it) rather than peanut butter??? My son is allergic to peanuts, so we don't get anywhere near the stuff. Thanks!!