Wild and Brown Rice Salad

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Martha Stewart Living, September 2001
  • Yield Serves 8 to 10
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  • For the Dressing

    • 1 tablespoon olive oil
    • 1 1/2 tablespoons balsamic vinegar
    • 1 teaspoon coarse salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon Dijon mustard
  • For the Salad

    • 1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
    • 1 yellow bell pepper, cut into 1/2-inch pieces
    • 1/2 red onion, finely chopped
    • 2 stalks celery, cut into 1/2-inch pieces
    • 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
    • 6 ounces red cherry tomatoes, quartered


  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.

  2. Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

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