Wild and Brown Rice Salad

Ingredients

• 3 cups water
• 1/2 cup wild rice
• rinsed and drained
• Coarse salt and freshly ground pepper
• 3/4 cup long-grain brown rice
• 1/2 cup brown basmati rice
• rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 1 yellow bell pepper
• ribs and seeds removed
• cut into 1/2-inch pieces
• 1/2 red onion
• finely chopped
• 2 celery stalks
• cut into 1/2-inch pieces
• 1/2 English cucumber
• quartered lengthwise and cut into 1/4-inch slices
• 6 ounces cherry tomatoes
• quartered
• 1/4 cup coarsely chopped fresh cilantro

Instructions

1. Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt.
2. Return to a boil; reduce to a simmer.
3. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes.
4. Remove from heat; let stand, covered, 10 minutes.
5. Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan.
6. Bring to a boil; reduce to a simmer.
7. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes.
8. Remove from heat; let stand, covered, 10 minutes.
9. In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil.
10. Reduce heat to a simmer.
11. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes.
12. Remove from heat; let stand, covered, 10 minutes.
13. In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
14. Fluff all the rice with a fork, then transfer to a serving bowl.
15. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro.
16. Add dressing, and toss well to combine.
17. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly.
18. Serve at room temperature.
19. (Per Serving)
20. Calories: 177
21. Saturated Fat: .5g
22. Unsaturated Fat: 2.5g
23. Cholesterol: 0mg
24. Carbohydrates: 34g
25. Protein: 4g
26. Sodium: 151mg
27. Fiber: 2g