Basmati Wild Rice Salad

Author: Canadian Living

Since cooked rice hardens in the refrigerator, it is best to make this salad the day of the buffet.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 1 cup wild rice
  • 1/2 teaspoon salt
  • 1 1/4 cup basmati rice
  • 2 carrots halved lengthwise and sliced
  • 1 cup toasted slivered almonds
  • 3/4 cups thinly sliced radishes (about 6)
  • 6 green onions thinly sliced
Dressing:
  • 1/3 cup white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon each salt and pepper

Method

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.)

Nutritional facts Per serving: about

  • Sodium 172 mg
  • Protein 6 g
  • Calories 226.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Basmati Wild Rice Salad

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