Fustini's Oils and Vinegars
Wild Rice with Celery, Cranberries and Pine Nuts

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Wild Rice with Celery, Cranberries and Pine Nuts

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Wild Rice with Celery, Cranberries and Pine Nuts


Submitted by Denise Walburg

Servings6 Gluten Free Dairy Free

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

Step 1. 

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


Step 2. 

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 sauteéd 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.




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