Rice Salad

Name: Rice Salad
Ingredients: 1 (4 ounce) package long grain and wild rice blend (The brand doesn't matter, it's the 2 serving size.); 1 23 cups water (or as specified on the package); 1 tablespoon olive oil (or the amount of butter as specified on the package, 1 tbsp of oil instead of butter.); 12 cup seedless grapes, sliced in half or 12 cup raisins or 12 cup dried craisins or 12 cup dried cherries; 14 cup toasted pine nuts or 14 cup pecans or 14 cup almonds or 14 cup walnuts; 14 cup cilantro, coarsely chopped (optional); 14 cup chopped celery or 14 cup cucumber, for crunch; 2 tablespoons vinegar, to taste (I prefer Nipa Sap, but white, raspberry, cider and balsamic work)

8 ingredients

4 steps

Ingredients

1 (4 ounce) package long grain and wild rice blend (The brand doesn't matter, it's the 2 serving size.)
1 23 cups water (or as specified on the package)
1 tablespoon olive oil (or the amount of butter as specified on the package, 1 tbsp of oil instead of butter.)
12 cup seedless grapes, sliced in half or 12 cup raisins or 12 cup dried craisins or 12 cup dried cherries
14 cup toasted pine nuts or 14 cup pecans or 14 cup almonds or 14 cup walnuts
14 cup cilantro, coarsely chopped (optional)
14 cup chopped celery or 14 cup cucumber, for crunch
2 tablespoons vinegar, to taste (I prefer Nipa Sap, but white, raspberry, cider and balsamic work)

Directions

1

Prepare rice as directed on package (with the seasoning packet) and let cool 30 minutes or so.
2

Stir in grapes or raisins, nuts, cilantro, celery or cucumber and vinegar.
3

Taste and add more vinegar if needed.
4

Be careful--I used 5 tablespoons vinegar in the last batch and WOOO is it SOUR!