Wild and Brown Rice Salad

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.

  • Yield: Serves 8 to 10 as a side dish

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.

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