Parsley, sage, and thyme enlivens this rice salad, while toasted almonds give it a nutty crunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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