Wild- and Brown-Rice Salad

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.