Basmati Wild Rice Salad
Since cooked rice hardens in the refrigerator, it is best to make this salad the day of the buffet.
Servings: 12
Ingredients:
| 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% |
-
1 cup (250 mL) wild rice
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) basmati rice
2 carrots, halved lengthwise and sliced
1 cup (250 mL) toasted slivered almonds
3/4 cup (175 mL) thinly sliced radishes (about 6)
6 green onions, thinly sliced
Dressing:
1/3 cup (75 mL) white balsamic vinegar
3 tbsp (150 mL) extra-virgin olive oil
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) 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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