Wild and Brown Rice Salad

Name: Wild and Brown Rice Salad
Yield: serves 4
Ingredients: 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

January 26, 2012

Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice—wild, brown, and brown basmati—but any combination of rices would work well.

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