Back with another delicious recipe from the book Power Foods forwarded by Martha Stewart. Just FYI before we get started, I’ll be posting recipes to this entire meal in three parts: Wild and Brown Rice Salad, Curry-Rubbed Tilapia and Napa Slaw. I chose to do it in three part because otherwise it would be a really long post and each part can be used on its own with something else.
Okay, let’s get started.
3 C. Water
1/2 C. Wild rice, rinsed and drained
Salt and Fresh ground pepper
3/4 C. Long grain brown rice
1/2 C. Brown Basmati Rice rinsed and drained
1 Tbs. Extra-Virgin Olive Oil
1 Tbs. plus 1 1/2 tsp. Balsamic Vinegar
1/4 tsp. Dijon Mustard
1 Yellow Bell Pepper, rib and seeds removed, cut into 1/2 inch pieces
1/2 White or Red Onion, finely chopped
2 Celery Stalks, cut into 1/2 inch pieces
1/2 Cucumber, quartered lengthwise and cut into 1/4 inch slices
6 oz. Cherry Tomatoes, quartered
1/4 C. Coarsely chopped Fresh Cilantro
First you need to cook all 3 rices.
WILD RICE: Bring 1 C. of water to boil in a saucepan and add the wild rice with 1/4 tsp. salt. Return to a boil, then cover and simmer until rice is tender and all liquid is gone; about 45-50 minutes. Remove from heat and let stand covered for 10 minutes.
LONG GRAIN BROWN RICE: Combine 1 1/4 C. of water, long grain brown rice and 1/4 tsp. salt in another saucepan and bring to a boil. Reduce heat, cover and simmer until rice is tender and all liquid has been absorbed; about 35-40 minutes. Remove from heat and let stand covered for 10 minutes.
BASMATI RICE: In a third saucepan from 3/4 C. of water, basmati rice and 1/4 tsp. salt to boil. Reduce heat, cover and simmer for about 30 minutes or until all liquid is absorbed. Reduce heat; let stand covered for 10 minutes.
Fluff all the rice with a fork, then transfer to a serving bowl.
This salad was perfect. I loved the mix of all the veggies and the dressing was so flavorful. The recipe says it serves 4 but the batch was HUGE!!! We literally ate it for 3 days straight. Lol. I didn’t mind because I loved it but it was a lot. It was easy to make but it was time consuming having to wait for 3 different types of rice to cook. The blend was pretty great though, so it was worth but.
I have a feeling I’ll make this a lot this summer.