Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice—wild, brown, and brown basmati—but any combination of rices would work well.

　　

Ingredients

serves 4

　　3 cups water

　　1/2 cup wild rice, rinsed and drained

　　Coarse salt and freshly ground pepper

　　3/4 cup long-grain brown rice

　　1/2 cup brown basmati rice, rinsed and drained

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon plus 1 1/2 teaspoons balsamic vinegar

　　1/4 teaspoon Dijon mustard

　　1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch pieces

　　1/2 red onion, finely chopped

　　2 celery stalks, cut into 1/2-inch pieces

　　1/2 English cucumber, quartered lengthwise and cut into 1/4-inch slices

　　6 ounces cherry tomatoes, quartered

　　1/4 cup coarsely chopped fresh cilantro

　　

Step 1

Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.

　　

Step 2

Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.

　　

Step 3

In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.

　　

Step 4

In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.

　　

Step 5

Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.

　　

Nutrition Information

Step 6

(Per Serving)

　　

Step 7

Calories: 177

　　

Step 8

Saturated Fat: .5g

　　

Step 9

Unsaturated Fat: 2.5g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Carbohydrates: 34g

　　

Step 12

Protein: 4g

　　

Step 13

Sodium: 151mg

　　

Step 14

Fiber: 2g

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