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Categories:
olive oil rosemary sprigs kosher salt cranberries kosher salt freshly ground pepper sherry vinegar honey long grain brown rice wild rice nuts green onions
Viewed: 21 - Published at: 5 months agoIngredients
- 1/2 cup olive oil
- 3 (4-inch) rosemary sprigs
- Pinch of kosher salt
- 1/3 cup dried cranberries
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons sherry vinegar
- 2 teaspoons honey
- 1 1/2 cups uncooked long-grain brown rice, cooked according to package directions
- 2/3 cup uncooked wild rice, cooked according to package directions
- 1/2 cup toasted pine nuts
- 3 green onions, finely sliced (about 12 cup)
Method
- Heat olive oil in a small skillet over medium heat until shimmering. (See "Test Kitchen Tip" below.) Add rosemary sprigs, and cook 1 minute, turning with tongs halfway through. Transfer to a paper towel-lined plate to drain, and sprinkle with kosher salt. Let oil cool, and set aside 1/4 cup.
- Combine cranberries and next 3 ingredients in a small bowl. Let stand 15 minutes. Whisk in honey and reserved 1/4 cup rosemary oil.
- Combine brown rice and next 3 ingredients in a large bowl. Crush fried rosemary over cooked rice, add cranberry dressing, and toss to combine.
- Let rice salad cool 30 minutes before serving, or cover with plastic wrap and chill up to 1 day. Let chilled salad stand at room temperature 15 minutes before serving.
- Test Kitchen Tip: Test the readiness of the oil with one rosemary leaf (needle). It should start to sizzle. If not, wait a few seconds and test again.
