Wild- and Brown-Rice Salad

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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

  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.

Cook's Notes

Any combination of rice or commercial blend of rice would work well in this recipe.

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