Food & Cooking Recipes Salad Recipes Wild- and Brown-Rice Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 10 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. Ingredients For the Dressing 1 tablespoon olive oil 1 ½ tablespoons balsamic vinegar 1 teaspoon coarse salt ¼ teaspoon freshly ground black pepper ¼ teaspoon Dijon mustard For the Salad 1 ½ cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 ⅓ cups uncooked), made according to package directions 1 yellow bell pepper, cut into ½-inch pieces ½ red onion, finely chopped 2 stalks celery, cut into ½-inch pieces ½ seedless cucumber, quartered lengthwise and cut into ¼-inch slices 6 ounces red cherry tomatoes, quartered ¼ 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. Cook's Notes Any combination of rice or commercial blend of rice would work well in this recipe. Rate it Print