WILD AND BROWN RICE SALAD

Wild and Brown Rice Salad image

Yield serves 4

Number Of Ingredients 14

Previous Next

3 cups water
1/2 cup wild rice, rinsed and drained
Coarse salt and freshly ground pepper
3/4 cup long-grain brown rice
1/2 cup brown basmati rice, rinsed and drained
1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 1/2 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch pieces
1/2 red onion, finely chopped
2 celery stalks, cut into 1/2-inch pieces
1/2 English cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces cherry tomatoes, quartered
1/4 cup coarsely chopped fresh cilantro

Steps:

Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
(Per Serving)
Calories: 177
Saturated Fat: .5g
Unsaturated Fat: 2.5g
Cholesterol: 0mg
Carbohydrates: 34g
Protein: 4g
Sodium: 151mg
Fiber: 2g