Wild and Brown Rice Salad
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Martha Stewart Living, September 2001
- Yield Serves 8 to 10 as a side dish
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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
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- 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.
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.
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.
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)....
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.