Rice Salad
Description
For this salad, I used a mix of several rice varieties. This product is quite expensive, so if you can't buy it, you can purchase wild rice and regular rice separately. I cook the dish in a cauldron, but it's better to use a wok.
Instructions
- 1
Step 1
1. Put butter into a cauldron, then add the frozen mixture (celery, onion, carrots). Sauté the mixture until all the vegetables are soft.
- 2
Step 2
2. I add the rice mixture, stir and sauté for 1-2 minutes (do not add white rice).
- 3
Step 3
3. Pour in water (3-4 cups), chicken broth, add thyme and sage. Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour. Rinse the regular rice and cook it separately in another pot.
- 4
Step 4
4. I mix the cooked rice in the cauldron and add separately boiled white rice to it.
- 5
Step 5
5. Cut the butternut squash into cubes and add it to the cauldron, along with dried cranberries and walnuts.
- 6
Step 6
6. I mix the contents of the cauldron with olive oil, transfer to a bowl. I serve the salad cooled.