Wild Rice Salad:
1 1/3 cups wild rice
3 1/2 cups water
1 each red, yellow and orange bell peppers, skinned, seeded, thinly sliced (I use whichever color is on sale that week, and use three)
1/2 cucumber, halved lengthwise and sliced
2 oranges, peeled, pith removed, and cubed
1/2 red onion, finely chopped
handful (about a cup) of flat-leaf parsley
1 clove garlic, crushed
1 tbsp balsamic vinegar (the good stuff)
2 tbsp extra virgin olive oil (the good stuff)
sal and pepper to taste
Put the wild rice and water into a large pan and bring to a boil. Stir then cover and simmer for 40 minutes; until rise is firm to the bite. (al dente). Uncover rice last few minutes so any excess water will evaporate.
Chop the bell peppers, cucumber, oranges, onion and flat leaf parsley and put in a large serving bowl.
Make the dressing by combining dressing ingredients in separate bowl and whisking vigorously. Add more olive oil, vinegar, or seasoning as required for your taste. Drain rice if necessary and add to bowl of chopped ingredients. Add dressing. Mix.
This recipe is linked to the Friday Potluck over at Ekat's Kitchen. Join me over there for more great recipes. This recipe is also linked to the Brighton Park feature page at www.VeryGoodRecipes.com (#vegetarian #gluten-free), Whatever you Like Wednesdays and the food and health carnival.