Mixed Rice Salad
Parsley, sage, and thyme enlivens this rice salad, while toasted almonds give it a nutty crunch.
- Servings: 10
Source: Martha Stewart Living, June 2003
- 1/2 cup wild rice
- 3 teaspoons coarse salt
- 1 cup long-grain white rice
- 3 large stalks celery, chopped (about 1 1/2 cups)
- 3 whole scallions, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 1/2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup extra-virgin olive oil
- 1 cup whole almonds, coarsely chopped
- 2 tablespoons white-wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon freshly ground pepper
In a medium saucepan, combine the wild rice, 1/2 teaspoon salt, and 3 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low, and simmer, uncovered, until the rice is cooked, about 45 minutes. Strain rice through a sieve, and discard water. Transfer rice to a large bowl, and set aside.
Meanwhile, in another medium saucepan, combine white rice, 1/2 teaspoon salt, and 1 1/2 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low; simmer until rice is cooked and water is absorbed, about 15 minutes. Leave covered until wild rice is ready. Combine with wild rice, and stir in celery, scallions, and herbs.
In a medium skillet, heat the oil over medium heat. Add almonds and remaining 2 teaspoons salt; cook, stirring, until toasted, about 2 minutes. Pour into rice mixture. Stir in vinegar, lemon juice, and pepper. Serve at room temperature.