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Wild- and Brown-Rice Salad

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


For the Dressing

For the Salad


Cook's Notes

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

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How would you rate this recipe?
  • 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.
  • 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.
  • 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.
  • 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)....
  • 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.

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