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Wild Rice Salad

Diet.Chef's picture
Ingredients
  Uncooked wild rice 1⁄2 Cup (8 tbs)
  Water 2 1⁄2 Cup (40 tbs), divided
  Long grain white rice 1⁄2 Cup (8 tbs)
  Lemon slice 1
  Carrot 1 Medium, peeled, trimmed and diced
  Green bell pepper 1⁄2 , cored, seeded and diced
  Red bell pepper 1⁄2 , cored, seeded and diced
  Green peas 1⁄2 Cup (8 tbs) (fresh or frozen)
  Celery stalks 1 , washed and thinly sliced
  Green onions 3 , washed, trimmed and thinly sliced
  Chopped parsley 1 Tablespoon
Directions

In a bowl place wild rice.
Add hot water to cover.
Let stand for 1 hour; drain.
In a saucepan bring 1 1/2 cups water to a boil; add wild rice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour wild rice; rinse under hot running water, shaking occasionally.
Drain well.
In a saucepan bring 1 cup water to a boil; add long grain rice and lemon slice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour the rice; rinse under hot running water, shaking occasionally.
Drain well.
In a large bowl combine rices.
Keep the vegetables separate.
In a saucepan cook carrot in boiling water to just cover for 8 to 10 minutes or until just tender.
In a colander drain carrot; rinse under cold water.
Into a saucepan of boiling water place peppers 1 at a time.
Cook each for 1 minute.
Drain and rinse with cold water.
Add cooked carrot, blanched peppers, peas, celery and green onions to rice mixture.
Add dressing; mix well.
Let stand for 1 hour or longer.
Into a clear glass bowl spoon the salad.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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