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Brown and Wild Rice Salad (P, TNT)
Source: Loosely adapted from Williams-Sonoma Entertaining Cookbook
Serves: 6-8

1-1/2 cups (about 10 oz.) brown rice
2-1/2 cups water
1 piece (about 2") fresh ginger, if available
1/2 cup wild rice (about 3-4 oz.)
1-1/2 cups water

1 tsp. cumin
1/2 tsp. ground coriander
juice of 1 lemon
1/2 cup olive oil or peanut oil
salt and pepper to taste

1/2 cup chopped green onions
1/2 cup currants, soaked in
1/2 cup sweet wine (or water)
1/2 cup toasted pine nuts, or slivered almonds

Cook Rice:
Follow directions on box of wild rice or bring water to a boil. Add wild rice. Simmer for a hour covered until tender.

Follow instructions for cooking brown rice, or use rice cooker or do the following; Combine rice and water in a medium saucepan. Let sit for an hour. Then bring to boil, add 1-2 tsp. salt and ginger.

Reduce heat to low, cover and simmer until tender and rice has absorbed water. This can take up to 45 minutes depending on the type of rice you use.

Make Vinaigrette:
Combine spices in bowl and whisk in lemon juice. Whisk in oil and season with salt and pepper. Combine both rices while still warm. Toss with vinaigrette. Stir remaining ingredients into rice. Serve at room temperature.

Poster's Notes:
The original recipe called for white rice and wild rice. If you can't get wild rice, use a combination of white and brown rice. This would even work with only 1 kind of rice, but it would not make such an attractive presentation.

If you can't find currants, use raisins or dried cranberries.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A