White and Wild Rice Salad

(California rices)
Use half as much wild as white rice (1.5c wild/3c white)
Wild rice and long grain white rice
Scallions – green and white parts, thinly sliced
Red onions – thinly sliced, chives (optional, sliced)
English cucumber, quartered, sliced
Small tomatoes – whole (these are grape)
Kalamata Olives, pitted, coarsely chopped
Balsamic Vinegar
Extra virgin olive oil
Feta, crumbled
Flat leaf parsley, chopped
Salt, pepper
Fresh Oregano, chopped (if not available, dried is okay)

In large pot bring water to boil, add wild rice, cook for ~25 minutes and add white rice and cook until both are done ~20-30 minutes more. Drain and hold in sieve to cool slightly. While rices are cooking, prepare other ingredients. Turn warm rices out of sieve into large vessel. Moisten liberally with olive oil and balsamic and add some salt and a lot of freshly ground pepper. Stir well. Add all other ingredients (you may hold Feta for individual additions if someone you are serving is lactose intolerant). Taste. Adjust seasonings if desired. Serve, or chill then serve.

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