This salad is full of fibre and has a wonderful nutty texture. It can be prepared in advance and refrigerated overnight or served immediately at room temperature.
AuthorHungry PandaCategoryVegDifficultyIntermediateMeasure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan. Cook the rice using the “Brown Rice” setting.
While rice cooks, bring chicken broth to a boil in a skillet over medium high heat. Add 1/2 tsp. salt, blended grains and stir, bringing mixture back to a boil. Reduce heat, cover, and simmer for 10 minutes.
Whisk together the red wine vinegar, lemon juice, sugar, salt, pepper, olive oil and parsley in a large bowl.
Add minced onion and 1 Tbsp. olive oil to the cooked grains, mix and set aside.
When the wild rice has finished cooking, combine with cooked grains and toss with dressing (from step #4).
Serve at room temperature or chilled.
Ingredients
Directions
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan. Cook the rice using the “Brown Rice” setting.
While rice cooks, bring chicken broth to a boil in a skillet over medium high heat. Add 1/2 tsp. salt, blended grains and stir, bringing mixture back to a boil. Reduce heat, cover, and simmer for 10 minutes.
Whisk together the red wine vinegar, lemon juice, sugar, salt, pepper, olive oil and parsley in a large bowl.
Add minced onion and 1 Tbsp. olive oil to the cooked grains, mix and set aside.
When the wild rice has finished cooking, combine with cooked grains and toss with dressing (from step #4).
Serve at room temperature or chilled.