Summer Rice Salad
Summer Rice Salad
Ingredients
- 2 cups (500 ml) basmati rice
- 1 cup (250 ml) wild rice
- 1 cup (250 ml) snow peas, sliced diagonally
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 1 cup (250 ml) fresh flat-leaf parsley, chopped
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) white wine vinegar
- 1/2 cup (125 ml) mayonnaise
- 2 tablespoons (30 ml) honey
- 1 clove garlic, finely chopped
- Salt and pepper
Instructions
- In a saucepan, combine the basmati rice and 1 litre (4 cups) of water. Bring to a boil.
- Cover and reduce the heat to the lowest setting. Cook for about 20 minutes, without stirring.
- Allow to cool completely.
- In another saucepan, cover the wild rice with cold water. Bring to boil. Cover and simmer gently for about 40 minutes or until tender. Drain. Allow to cool completely.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- In a large bowl, combine the rices and vegetables. Stir in the dressing. Refrigerate for
- at least 2 hours before serving.
Summer Rice Salad