Wild And Brown Rice Salad
|Brown rice||1 Cup (16 tbs)|
|Wild rice||1⁄2 Cup (8 tbs)|
|Red onion||1 Medium|
|Red capsicum||1 Small|
|Chopped parsley||2 Tablespoon|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely grated orange rind||1 Teaspoon|
|Finely grated lemon rind||1 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
COOK BROWN RICE in a pan of boiling water 25-30 minutes until just tender.
Drain well and cool completely.
Boil wild rice 30-40 minutes; drain well and cool.
1.Chop onion and capsicum finely.
Cut celery into thin slices.
Combine in bowl with parsley and cooked rices.
Place pecans in a dry frying pan and stir over medium heat 2-3 minutes until lightly toasted.
Transfer to plate to cool.
2.To make Dressing: Place juices, rinds and oil in a small screwtop jar; shake well to combine.
3.Pour dressing over salad and fold through.
Add pecans and gently mix through.
Serve with bread, if desired.