Champagne vinegar · Dairy Free · Gluten Free · Potatoes Pastas and Grains · SELECT Robust olive oil · Sesame oil ·Mar 26, 2024

Wild Rice with Celery, Cranberries and Pine Nuts

Name: Wild Rice with Celery, Cranberries and Pine Nuts
Ingredients: 1/4 cup + 2 tablespoons Fustini's Robust SELECT olive oil; 2 tablespoons Fustini's Champagne vinegar; 2 teaspoons Fustini's Sesame Oil; 4 stalks of celery, diced; 6 green onions, sliced 1/4-inch thick on diagonal; 3/4 cup dried cranberries or cherries; 1 cup long-grain rice; 1 cup wild rice; 4-5 cups vegetable broth, or more as needed; 2 cups frozen peas; 1 cup pine nuts, toasted; salt and pepper to taste

Submitted by Denise Walburg

Ingredients

1/4 cup + 2 tablespoons Fustini's Robust SELECT olive oil
2 tablespoons Fustini's Champagne vinegar
2 teaspoons Fustini's Sesame Oil
4 stalks of celery, diced
6 green onions, sliced 1/4-inch thick on diagonal
3/4 cup dried cranberries or cherries
1 cup long-grain rice
1 cup wild rice
4-5 cups vegetable broth, or more as needed
2 cups frozen peas
1 cup pine nuts, toasted
salt and pepper to taste

Directions

Whisk together 1/4 cup olive oil, vinegar, Sesame oil and sugar. Set aside. In a large skillet over medium heat, sauté, celery and green onion in 2 tablespoons olive oil for 3 minutes. Add dried cranberries and cook 1-2 minutes longer. Remove from heat and set aside
Prepare long-grain and wild rice separately, according to package directions, using 2 cups broth or more for each rice. When the kinds of rice are done, combine them in the skillet with the sauteé,d vegetables, add oil-vinegar mixture, peas and pine nuts and fold together gently to combine. Heat through and season to taste with salt and pepper. Serve immediately.

Wild Rice with Celery, Cranberries and Pine Nuts