Wild- and Brown-Rice Salad

Name: Wild- and Brown-Rice Salad
Ingredients: 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; 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

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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.

Martha Stewart Living, September 2001

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Wild- and Brown-Rice Salad

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Wild- and Brown-Rice Salad

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Wild- and Brown-Rice Salad