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3/4 cup of seasoned rice vinegar
4 tbsp. of Dijon mustard
2 tbsp. of fresh lemon thyme leaves
1 tsp. of sugar
1/2 cup of good extra virgin olive oil
1/2 cup of salad oil
4 cups of cooked basmati rice, cooled
2 cups of cooked wild rice, cooled
1 cup of celery, cleaned and cut into small dice
1/2 cup of red onion, finely chopped
1/2 cup of green onions, thinly sliced
1/2 cup of fresh flat leaf parsley, finely chopped
2 tsp. of fresh thyme, finely chopped
1 tsp. of fresh lemon thyme leaves, finely chopped
1/2 cup of golden raisins
1/2 cup of dried apricots, cut into small dice
1/2 cup of toasted almonds, chopped
1/2 cup of toasted pine nuts, or, hazelnuts, chopped


  1. 1.
    Whisk together the rice vinegar, mustard, lemon juice, sugar and the oils. When evenly blended add salt and pepper to taste. Set aside.
  2. 2.
    In a large mixing bowl, toss together the cooked rice. Break apart any lumps until mixture is fairly light and fluffy. Stir and toss in the remaining ingredients. Add the vinaigrette to the rice mixture and carefully stir until evenly coated with vinaigrette. Correct seasonings. Serve at room temperature or lightly chilled. Makes 8 to 10 large servings, 12 or more smaller servings.
This salad keeps well for several days in an airtight container in a refrigerator. Keep the dressing and toasted nuts separate for best results.


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