Wild Rice Salad Recipe
From: SpindleRose
Here's the recipe (more of a formula actually) for the wild rice salad I took to the E.Mass Thriller gathering yesterday. This makes LOTS. I'm probably going to be eating the leftovers for lunch and dinner all week.
Cook 1 cup of brown rice and 1 cup of wild rice in 2 c. water and 2 c. vegetable stock.
Dice whatever vegetables you have on hand.
Yesterday I used:
1 green pepper
1 red pepper
1 yellow pepper
1/2 orange pepper
a little zuchinni, sliced thin and cut in half
some carrot
all the sugar snap peas I could harvest
I would guess that the total amount of veggies was 3-4 cups.
Toss the vegetables with the warm rice.
Add chopped fresh parsley and basil to taste (I used about 1/4 c. parsley and 1 c. basil)
For the vinaigrette:
dissolve about 1 tsp. sea salt in 1/3 cup balsamic vinegar ((I never measure such things)
add pepper to taste
wisk with 2/3 c. olive oil and Amore garlic paste to taste.
Pour vinaigrette over rice and vegetables, toss, and enjoy.
I like it served at room temperature over greens and garnished with basil leaves and nasturtium flowers.
Enjoy! If you want better instructions, let me know.
--Rosemary