Long Grain and Wild Rice Salad

Name: Long Grain and Wild Rice Salad
Prep time: 9 min
Total time: 9 min
Yield: 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

Author:
Jamie Geller
Publish date:
Mar 7, 2011

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.

9minDuration
9minPrep Time
ServingsServings

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

Preparation

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

Contributed by: Quick & Kosher, JAMIE GELLER