Basmati Wild Rice Salad
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 226 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 172 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 38 |
| vit C | 7 |
| folate | 11 |
Since cooked rice hardens in the refrigerator, it is best to make this salad the day of the buffet.
Ingredients
- 1 cup wild rice
- 1/2 tsp salt
- 1-1/4 cups basmati rice
- 2 carrots, halved lengthwise and sliced
- 1 cup toasted slivered almonds
- 3/4 cup thinly sliced radishes, (about 6)
- 6 green onions, thinly sliced
- Dressing:
- 1/3 cup white balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1/4 tsp each salt and pepper
Preparation
In large saucepan, bring 4 cups (1 L) water, wild rice and salt to boil; reduce heat, cover and simmer for 20 minutes.
Add basmati rice; simmer, covered, until all rice is tender, about 15 minutes. Transfer to bowl.
Dressing: Meanwhile, in small bowl, whisk together vinegar, oil, mustard, salt and pepper; pour over rice and toss to coat. Let cool for 30 minutes.
Add carrots, toasted almonds, radishes and green onions; toss to combine. (Make-ahead: Cover and let stand for up to 1 hour.)
Add basmati rice; simmer, covered, until all rice is tender, about 15 minutes. Transfer to bowl.
Dressing: Meanwhile, in small bowl, whisk together vinegar, oil, mustard, salt and pepper; pour over rice and toss to coat. Let cool for 30 minutes.
Add carrots, toasted almonds, radishes and green onions; toss to combine. (Make-ahead: Cover and let stand for up to 1 hour.)
Source : Canadian Living Magazine: May 2006
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