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Wild- and Brown-Rice Salad

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Recipe photo courtesy of Richard Gerhard Jung

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.

Source: Martha Stewart Living, September 2001
Servings

Ingredients

For the Dressing

For the Salad

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • richjennygmai
    28 NOV, 2015
    Big hit at our Thanksgiving dinner this year. I had a bag of special rice with 10 mixed wild and purple rice types, and also mixed in some white jasmine rice.
    Reply
  • MS10708797
    15 JAN, 2011
    One of those very VERY good tasting dishes that doesn't taste as healthy as it actually is! :) Just be careful with the onions. I used 1/2 of a large onion and it gets a bit overpowering... next time I'd use a smaller one or cut it down to 1/3.
    Reply
  • FNPathome
    8 SEP, 2010
    Loved this dish! I will definitely be using this recipe many more times. I just used the rice that I had on hand - beautiful and yummy.
    Reply
  • Fatouch
    15 JAN, 2009
    you can't go wrong with this salad ... delicious always a hit. I prepared twice as the recipe. The 3rd time I did not have rice I substituted the rice with burgul#4 (can be purchased from Middle Eastern stores)....
    Reply
  • MS10109820
    19 DEC, 2008
    This salad is amazing. You can cut down the quantity for two people if you simply remember the wild rice to brown rice ratio = 1:2. So for every one amt of wild race you take, double the quantity of brown rice.
    Reply

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