Three Rice Salad

A fresh, light salad

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Ingredients

100 g	wild rice
400 g	long grain white rice
300 g	long grain brown rice
1 medium	red pepper finely diced
1 medium	green pepper finely diced
1 small	red onion, finely diced
8 medium	button mushrooms, closed cap, brushed clean and finely diced
12	sweet cherry tomatoes, halved - 4 each red, orange and yellow if possible, but red only is OK
1 handful	fresh coriander - also known as celantro - roughly chopped
1 handful	fresh flat-leaf parsley, roughly chopped
4 tbsp	extra virgin olive oil
1 tbsp	red wine vinegar
1 tsp	mustard powder
1 tsp	runny honey
1 clove(s)	garlic, crushed and finely chopped
1 large	lemon, unwaxed, juice and zest
	fresh ground black pepper, to taste
	salt, to taste

Method

Preparation time: ca. 1 hr 30 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

The wild and white rice cook at about the same rate so they may be cooked in one pan. The brown rice takes about half as long again so should be cooked in a separate pan. Add water to cover rice plus a little extra and add a little salt. Bring to boil, reduce heat and simmer whilst covered for about 20 minutes (brown rice 25-30 minutes) until al dente or a little softer if you wish. Do not overcook as the distinctive flavour of the wild rice may be lost and the white rice may become sticky. Drain when ready and allow to cool.

In a large bowl, mix together cooked rice, red and green peppers, onion, mushrooms, tomatoes and herbs.

In a bowl or jug, mix together oil, vinegar, honey, mustard, lemon juice and zest and garlic. Season and mix again. Check seasoning and adjust if necessary. Pour dressing over salad and toss through. Serve lightly chilled or at room temperature.

This salad can be used in addition to or an alternative for other salads. For a large barbecue, 3 or 4 different salads.