Wild And Brown Rice Salad Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Wild rice | 1/2 Cup (16 tbs) | |
| Red onion | 1 Medium | |
| 1 small red capsicum | ||
| Celery stick | 2 | |
| Parsley | 2 Tablespoon, chopped | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Orange juice | 1/4 Cup (16 tbs) (Dressing) | |
| Lemon juice | 1/4 Cup (16 tbs) (Dressing) | |
| Orange rind | 1 Teaspoon, finely grated (Dressing) | |
| 1 teaspoon finely grated lemon rind | ||
| Olive oil | 1/3 Cup (16 tbs) (Dressing) | |
Directions
COOK BROWN RICE in a pan of boiling water 25-30 minutes until just tender.
Drain well and cool completely.
Boil wild rice 30-40 minutes; drain well and cool.
1.Chop onion and capsicum finely.
Cut celery into thin slices.
Combine in bowl with parsley and cooked rices.
Place pecans in a dry frying pan and stir over medium heat 2-3 minutes until lightly toasted.
Transfer to plate to cool.
2.To make Dressing: Place juices, rinds and oil in a small screwtop jar; shake well to combine.
3.Pour dressing over salad and fold through.
Add pecans and gently mix through.
Serve with bread, if desired.
Drain well and cool completely.
Boil wild rice 30-40 minutes; drain well and cool.
1.Chop onion and capsicum finely.
Cut celery into thin slices.
Combine in bowl with parsley and cooked rices.
Place pecans in a dry frying pan and stir over medium heat 2-3 minutes until lightly toasted.
Transfer to plate to cool.
2.To make Dressing: Place juices, rinds and oil in a small screwtop jar; shake well to combine.
3.Pour dressing over salad and fold through.
Add pecans and gently mix through.
Serve with bread, if desired.
Chef
