23
Sep
10

Wild and Brown Rice Salad

A certain person in this house doesn’t like raw bell pepper. Specifically, it’s Jeff. I’ve never quite understood why. I understand green bell peppers, but how could you not like red bell pepper? It’s so sweet and yummy. But more often than not it ends up pushed to the side of Jeff’s plate. He’s also not crazy about cucumber. Needless to say, he has steered clear of this salad.

I, on the other hand, love everything on this ingredient list. Lately I’ve been on the prowl for recipes like this one. It’s quick, full of flavor and easy to eat while I’m stuck at my desk on deadline. This was a incredibly busy week, so a container of wild and brown rice salad and an apple has been my lunch almost daily. And because it’s so incredibly healthy, I’ve felt zero guilt about indulging my 3 p.m. chocolate cravings.

Wild and Brown Rice Salad
Martha Stewart Living 2002 Annual Recipes

1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 cups cooked wild rice
3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked)
1 yellow bell pepper, seeds and ribs removed, cut into 1/2-inch pieces [I also added 1 red bell pepper]
1/2 red onion, finely chopped
2 celery stalks, strings removed, cut into 1/2-inch slices
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces cherry tomatoes, quartered
1/4 cup chopped cilantro

In a small bowl, whisk together the oil, vinegar, salt, pepper, and mustard; set aside.

Place the wild rice, brown rice, bell pepper, onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a bowl.

Serves 8 to 10 as a side dish.

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