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wigs

REC: Brown and Wild RIce Salad==>

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #11418 at 4:47 pm on Jul 17, 2008

Brown and Wild Rice Salad from a class given by Betty Rosbottom in May of 1993.

1 cup good quality wild rice
3 cups chicken broth, divided
2 cups quick-cooking brown rice (Betty used Uncle Ben's.)
1/3 cup balsamic vinegar or red wine vinegar
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, plus more if needed
1/2 cup olive oil
1 cup (2 bunches) chopped green onions, including 2 inches of green tops
1-1/2 cups tomatoes, stems and seeds removed, cut into 1/2-inch dice
1/2 cup fresh basil leaves, cut into 1/4-inch-wide strips
1 large head red leaf lettuce for garnish
1/2 cup (2-3 ounces) feta cheese, crumbled

1) Cook wild rice in approx. 3 cups boiling, salted water to cover and simmering in covered pan until just tender--30 to 45 minutes or so. Drain well.

2) Bring 2-1/2 cups broth to a boil over medium-high heat, reduce heat to a simmer and stir in brown rice. Cover and simmer until all liquid is absorbed, about 10 minutes. Combine wild rice and brown rice in a large nonreactive mixing bowl. (Rice can be prepared 1 day ahead; cover tightly and refrigerate.)

3) To prepare dressing, combine vinegar, 1/2 teaspoon salt, several grindings of pepper and 1/2 teaspoon red pepper flakes in a bowl. Mix well and whisk in oil and remaining 1/2 cup chicken broth. Pour over rice and stir well to mix. Cool to room temperature. Add green onions, tomatoes and basil and stir to mix well. Taste and add more salt and red pepper flakes, if desired. Add red pepper flakes sparingly, as they are quite hot. (Cover and refrigerate for at least 2 hours or for as long as 5 hours.)

4) To serve, arrange overlapping lettuce leaves as a border on a large serving tray or in a large shallow bowl. Mound rice salad in middle of bowl and over leaves and sprinkle rice salad with crumbled feta.


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