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  • Jacqueline Hawk

    Wild and Brown Rice Salad II Recipe Salads -- olive oil, balsamic vinegar, coarse salt, ground black pepper, dijon mustard, wild rice, brown basmati rice, yellow bell pepper, purple onion, celery, seedless cucumber, cherry tomatoes, chopped cilantro fresh

  • Sandra Kellim

    Brown Rice & Veggie Salad

  • Rebecca Sherlin

    Wild and Brown Rice Salad Recipe | Martha Stewart

  • Diana Lavery

    Wild and Brown Rice Salad, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. From Martha Stewart's Whole Living

  • Rosemary Valenta

    Wild rice salad Dressing 1 tbsp olive oil 1 1/2 tbs balsamic vinegar 1 tsp coarse salt 1/4 tsp pepper 1/4 tsp Dijon mustard Salad 1 1/2 cups cooked wild rice 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked) 1 yellow bell pepper 1/2 red onion, finely chopped 2 stalks celery 1/2 seedless cucumber 6 oz red cherry tomatoes Mix dressing. Mix salad. Toss together well.

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One of the MOST "repinned" recipes of the last season. The family I made this for went WILD 4 it!! I presented the salad in 4 oz mason jars like the one shown here. Slaps the eye with color when the fridge door is opened by an unsuspecting client. This is Wild Rice Salad | Fat Girl Trapped in a Skinny Body I make this salad already, but it's a nice picture and the clients L.o.v.E. it.

Wild Rice and Stone Fruit Salad - a house in the hills

this looks delicious! and all thrown in a rice cooker at once -- woo hoo! Mexican Wild Rice

Forbidden Rice Fruit Salad: Forbidden rice is a dark, short-grained variety used in Asian cuisine. Lime juice, avocado oil and honey make a delicious tropical dressing for this medley of black rice, mango and pomegranate seeds. This recipe comes to us from Jordan's Family of Foodies. #KidsCookMonday

15+ Favorite Quinoa Recipes from Martha Stewart

Harvest Wild Rice Skillet: a 30-minute vegetarian dinner featuring the best foods of fall. | pinchofyum.com

Mushroom and Leek Wild Rice Salad ngredients: 1 cup wild rice 2 cups vegetable broth (or chicken) 1 tablespoon oil 3 leeks (cleaned and sliced) 2 cloves garlic 8 ounces mushrooms (sliced) - I used a mix of cremini, shiitake and oyster 1 teaspoon thyme (chopped) salt and pepper to taste 1/4 cup roasted chestnuts (coarsely chopped) 1/4 cup balsamic vinaigrette