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| WILD RICE SALAD |
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4 cups water
1 cup wild rice, rinsed
2 tbsp. pine nuts
1 sweet red pepper, julienned
1 sweet yellow pepper, julienned
1 clove garlic
1 shallot, minced
2 scallions, minced
1 tsp. dried basil
1/2 tsp. dried thyme
2 tbsp. red-wine vinegar
1 tbsp. lemon juice
2 tsp. olive oil
2 tbsp. crumbled feta cheese (optional) |
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Bring the water to a boil in a 2-qt. pan. Add the rice and boil uncovered for 35 minutes,
or until the rice is tender but still chewy. Drain well and set aside.
Toast the pine nuts in a frying pan over heat for 2-3 minutes. In a
large bowl combine the pine nuts with the rice, red pepper, yellow pepper,
garlic, shallot, scallions, basil and thyme. In a small bowl whisk
together vinegar, lemon juice, oil and mustard. Pour over rice mixture
and toss well to combine.
Serve salad over lettuce leaves. Sprinkle with feta. Serves 4. |
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| © Scottsdale Natural Medicine &
Healing Clinic, LLC latest revision 5.28.2005 |
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