Food & Cooking Recipes Salad Recipes Mixed Rice Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Parsley, sage, and thyme enlivens this rice salad, while toasted almonds give it a nutty crunch. Ingredients ½ cup wild rice 3 teaspoons coarse salt 1 cup long-grain white rice 3 large stalks celery, chopped (about 1 ½ cups) 3 whole scallions, chopped 1 cup fresh flat-leaf parsley leaves 1 ½ tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh thyme ¼ cup extra-virgin olive oil 1 cup whole almonds, coarsely chopped 2 tablespoons white-wine vinegar 1 tablespoon freshly squeezed lemon juice ½ teaspoon freshly ground pepper Directions In a medium saucepan, combine the wild rice, 1/2 teaspoon salt, and 3 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low, and simmer, uncovered, until the rice is cooked, about 45 minutes. Strain rice through a sieve, and discard water. Transfer rice to a large bowl, and set aside. Meanwhile, in another medium saucepan, combine white rice, 1/2 teaspoon salt, and 1 1/2 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low; simmer until rice is cooked and water is absorbed, about 15 minutes. Leave covered until wild rice is ready. Combine with wild rice, and stir in celery, scallions, and herbs. In a medium skillet, heat the oil over medium heat. Add almonds and remaining 2 teaspoons salt; cook, stirring, until toasted, about 2 minutes. Pour into rice mixture. Stir in vinegar, lemon juice, and pepper. Serve at room temperature. Rate it Print