Let;s get wild with rice!

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.

Ingredients (serves 4):To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) wild rice
  • 1-1/2 cups (rice measuring cup) water

To Prepare Separately:

  • 12 oz. chicken broth
  • 1/2 tsp. salt
  • 1 cup blended grains (couscous, orzo, baby garbanzo beans and red quinoa)
  • 1/4 onion, minced
  • 1 Tbsp. olive oil

For Dressing:

  • 1 Tbsp. red wine vinegar
  • 1/4 cup lemon juice
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. olive oil
  • 3 Tbsp. flat leaf parsley, chopped
1Measure 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.
2While 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.
3Whisk together the red wine vinegar, lemon juice, sugar, salt, pepper, olive oil and parsley in a large bowl.
4Add minced onion and 1 Tbsp. olive oil to the cooked grains, mix and set aside.
5When the wild rice has finished cooking, combine with cooked grains and toss with dressing (from step #4).
6Serve at room temperature or chilled.