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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I modified the original recipe. This is a very pretty and tangy tasting salad. The wild rice and pine nuts add a nice crunch to an otherwise slightly boring salad. Be generous with the feta and serve with tomato slices. This would make a nice potluck dish. Ingredients:
4 cups water |
3/4 cup wild rice |
3/4 cup brown rice |
2 tablespoons pine nuts |
1 green bell pepper, julienned |
1 yellow bell pepper, julienned |
2 scallions, minced |
1 garlic clove, minced |
1 teaspoon basil |
1/2 teaspoon thyme |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
2 teaspoons olive oil |
1/2 teaspoon dry mustard |
1 tablespoon crumbled feta cheese |
Directions:
1. Bring the water to a boil and add the rice. Cook until tender.
2. Heat a frying pan and add the pine nuts to toast. Transfer to a large bowl.
3. Add the rice, peppers, scallions, garlic, basil and thyme.
4. In a cup, whisk together the vinegar, lemon juice, oil and mustard.
5. Toss with the rice mixture.
6. Top with feta cheese and serve warm.
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