Wild Rice Salad Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| Wild rice | 1 Cup (16 tbs), rinsed | |
| Pine nuts | 2 Tablespoon | |
| Green pepper -€“ 1 number, julienned | ||
| Sweet yellow pepper -€“ 1 number, julienned | ||
| Scallions -€“ 2 numbers, minced | ||
| Garlic | 1 Clove (5gm), minced | |
| Basil | 1 Teaspoon, dried | |
| Thyme | 1/2 Teaspoon, dried | |
| Red-wine vinegar - 2 tablespoons | ||
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Dry mustard | 1/4 Teaspoon | |
| Boston lettuce - 1 head | ||
| Feta cheese | 2 Tablespoon, crumbled | |
Directions
MAKING
1. Boil water in a saucepan and add the rice and boil uncovered for about 35 minutes, or until the rice is tender and chewable.
2. Drain well and set aside.
3. Heat a nonstick frying pan over medium heat and add the pine nuts and shake for about 2 or 3 minutes to toast the nuts well
4. In a large bowl combine together the toasted nuts, rice, green peppers, yellow peppers, scallions, garlic, basil, and thyme.
5. In a separate bowl, whisk together the vinegar, lemon juice, oil, and mustard.
6. Pour over the rice mixture and toss well to mix well.
SERVING
7. On a bed of lettuce, arrange the salad.
8. Sprinkle with the cheese and serve.
1. Boil water in a saucepan and add the rice and boil uncovered for about 35 minutes, or until the rice is tender and chewable.
2. Drain well and set aside.
3. Heat a nonstick frying pan over medium heat and add the pine nuts and shake for about 2 or 3 minutes to toast the nuts well
4. In a large bowl combine together the toasted nuts, rice, green peppers, yellow peppers, scallions, garlic, basil, and thyme.
5. In a separate bowl, whisk together the vinegar, lemon juice, oil, and mustard.
6. Pour over the rice mixture and toss well to mix well.
SERVING
7. On a bed of lettuce, arrange the salad.
8. Sprinkle with the cheese and serve.
Chef
