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Wild- and Brown-Rice Salad

5

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

  • Servings: 10

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, September 2001

Ingredients

For the Dressing

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard

For the Salad

  • 1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 1/2 red onion, finely chopped
  • 2 stalks celery, cut into 1/2-inch pieces
  • 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
  • 6 ounces red cherry tomatoes, quartered
  • 1/4 cup chopped fresh cilantro

Directions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.

  2. Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

Cook's Notes

Any combination of rice or commercial blend of rice would work well in this recipe.

Reviews Add a comment

  • richjennygmai
    28 NOV, 2015
    Big hit at our Thanksgiving dinner this year. I had a bag of special rice with 10 mixed wild and purple rice types, and also mixed in some white jasmine rice.
    Reply
  • ashanderson001
    15 JAN, 2011
    One of those very VERY good tasting dishes that doesn't taste as healthy as it actually is! :) Just be careful with the onions. I used 1/2 of a large onion and it gets a bit overpowering... next time I'd use a smaller one or cut it down to 1/3.
    Reply
  • FNPathome
    8 SEP, 2010
    Loved this dish! I will definitely be using this recipe many more times. I just used the rice that I had on hand - beautiful and yummy.
    Reply
  • Fatouch
    15 JAN, 2009
    you can't go wrong with this salad ... delicious always a hit. I prepared twice as the recipe. The 3rd time I did not have rice I substituted the rice with burgul#4 (can be purchased from Middle Eastern stores)....
    Reply
  • MS10109820
    19 DEC, 2008
    This salad is amazing. You can cut down the quantity for two people if you simply remember the wild rice to brown rice ratio = 1:2. So for every one amt of wild race you take, double the quantity of brown rice.
    Reply