Red and Wild Rice Salad's picture

Jan. 18, 2012


Red rice 2 Cup (32 tbs) (Wehani or Thai)
Wild rice 1 Cup (16 tbs)
Water 6 Cup (96 tbs)
Sunflower seeds 2 Cup (32 tbs)
Flat italian parsley 1 Bunch (100 gm) , chopped
Scallions 1 Bunch (100 gm) , sliced
Oregano 1 Teaspoon
Olive oil 1/4 Cup (4 tbs)
Lemon juice/1/2 teaspoon salt 1/4 Cup (4 tbs)
Black pepper 1 Teaspoon
Cayenne pepper 1/4 Teaspoon



1. In a cooking pot boil water.

2. Add rice while stirring continuously.

3. Cover the pot and lower the heat. Simmer for 45 minutes so that the rice is cooked.

4. Check if rice is cooked. Cover and let it sit for 10 minutes more so that excess moisture is absorbed.

5. Place the rice in a bowl. Keep fluffing with a fork till the rice cools down.

6. In a skillet dry toast the sunflower seeds till they are brown but not bitter.

7. Cool the rice.

8. Add remaining ingredients and mix well.


9. Serve Red And Wild Rice Salad garnished with marigold flowers and at room temperature.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 763Calories from Fat 252

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 24 mg1%

Total Carbohydrates 111 g37%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet