Wild Rice Salad Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Water | 2 1/2 Cup (16 tbs), divided | |
| Long grain white rice | 1/2 Cup (16 tbs) | |
| Lemon slice | 1 | |
| Carrot | 1 Medium, trimmed | |
| 1/2 green bell pepper, cored, seeded and diced | ||
| 1/2 red bell pepper, cored, seeded and diced | ||
| Frozen green peas | 1/2 Cup (16 tbs) | |
| 1 stalk celery, washed and thinly sliced | ||
| 3 green onions, washed, trimmed and thinly sliced | ||
| Chopped parsley | ||
Directions
In a bowl place wild rice.
Add hot water to cover.
Let stand for 1 hour; drain.
In a saucepan bring 1 1/2 cups water to a boil; add wild rice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour wild rice; rinse under hot running water, shaking occasionally.
Drain well.
In a saucepan bring 1 cup water to a boil; add long grain rice and lemon slice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour the rice; rinse under hot running water, shaking occasionally.
Drain well.
In a large bowl combine rices.
Keep the vegetables separate.
In a saucepan cook carrot in boiling water to just cover for 8 to 10 minutes or until just tender.
In a colander drain carrot; rinse under cold water.
Into a saucepan of boiling water place peppers 1 at a time.
Cook each for 1 minute.
Drain and rinse with cold water.
Add cooked carrot, blanched peppers, peas, celery and green onions to rice mixture.
Add dressing; mix well.
Let stand for 1 hour or longer.
Into a clear glass bowl spoon the salad.
Garnish with chopped parsley.
Add hot water to cover.
Let stand for 1 hour; drain.
In a saucepan bring 1 1/2 cups water to a boil; add wild rice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour wild rice; rinse under hot running water, shaking occasionally.
Drain well.
In a saucepan bring 1 cup water to a boil; add long grain rice and lemon slice.
Cover.
Cook over medium heat for 20 minutes.
Into a colander pour the rice; rinse under hot running water, shaking occasionally.
Drain well.
In a large bowl combine rices.
Keep the vegetables separate.
In a saucepan cook carrot in boiling water to just cover for 8 to 10 minutes or until just tender.
In a colander drain carrot; rinse under cold water.
Into a saucepan of boiling water place peppers 1 at a time.
Cook each for 1 minute.
Drain and rinse with cold water.
Add cooked carrot, blanched peppers, peas, celery and green onions to rice mixture.
Add dressing; mix well.
Let stand for 1 hour or longer.
Into a clear glass bowl spoon the salad.
Garnish with chopped parsley.
Chef
