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

Gallery

Credit: Richard Gerhard Jung

Recipe Summary

Servings:
10
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Ingredients

For the Dressing
For the Salad

Directions

Instructions Checklist
  • In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.

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  • 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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