DeeDee’s Rice Salad

Dear Friends,

I think Nat King Cole would like my rice salad … it would give him the feeling that he’s toying “with a few vegetables.”  Even better, it’s a perfect accompaniment with anything on the grill. Although it’s not quite Spring, we feel it’s close! We want to be outside even if we still need an extra layer. We crave lighter foods and we’re ready to fire up the grill. Try this rice salad with the Salmon Kebabs, page 200 and on the Blog, fabulous! It’s also Dee-Lish with Ed’s Rib Eyes, on the Blog in the Rib Eyes and Grilled Salmon Menu. Of course, you can always serve with the Marinated Pork Tenderloin, page 146, ideal for early Spring.  Even Nat King Cole would find these EE favorites…unforgettable!

With gratitude,

DeeDee’s Rice Salad

Serves 8–10


½ cup olive oil
¼ cup red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
½ tsp salt
½ tsp pepper

⅔ cups wild rice
2 cups long grain or basmati rice
½ cup butter
½ tsp salt
½ cup chopped red onion
¼ cup chopped shallots
1 cup chopped sweet red pepper
1 cup chopped sweet yellow pepper
¼ cup chopped Italian parsley
½ cup chopped dill
½ cup currants
½ tsp salt
½ tsp pepper
1 cup frozen peas, thawed, optional


Whisk together dressing ingredients.

Cook wild rice according to package instructions. If wild rice still has water remaining after the rice is fully cooked, drain rice in mesh strainer to remove excess water. Transfer rice to large bowl.

In a mesh strainer rinse long grain rice in cold water. In medium saucepan melt butter over medium heat. Add long grain rice and stir, coating rice with butter. Add water and ½ tsp salt. Increase heat to high, bring to boil, and stir once. Cover and reduce heat to low. Simmer 20 min. Turn off heat and let sit for 10 min. Fluff with fork.

Mix long grain and wild rice. Add dressing. Toss. Let cool to room temperature. Add remaining ingredients. Toss again.


  • Recipe may be prepared earlier in the day or a day in advance. If preparing the day of, cover and keep at room temperature. If prepared the day before, cover and chill. Bring to room temperature to serve.
  • Vegetables may be prepped 2–3 days in advance.
  • I recommend Haddon House Wild Rice.
  • Increases well.

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