Three-rice party salad (with easy variation)

18 Servings

Ingredients

Quantity Ingredient
1½ cup Wild rice, cooked
1½ cup Long-grain brown rice; cooke
1½ cup Long-grain white rice; cooke
¼ teaspoon Mustard powder
The juice of
1 large Lemon
8 tablespoons Walnut oil
3 Shallots; finely chopped
4 tablespoons Mixed herbs

Directions

Recipe by: Dettmer & Lloyd-Davies (1993) The Rice Book Preparation Time: 3:00 Cook the three types of rice separately, as directed on each package.

When cooked, spool all the rices together into one large shallow dish to cool.

Whisk the mustard power, lemon juice and walnut oil together. Stir int the rice with the shallots and herbs. Refrigerate for 2 hours to allow the flavors to blend. Serve cold.

EASY Variation - buy a package of mixed rices, the one with a "fine herb" seasoning packet and lower salt. Cook as directed on the package. Allow to cool. Use a commercially blended lemon-mustard- Caesar Salad dressing.

Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans an a little fresh parsley. (To roast nuts: roast chopped nuts in a dry wok, over moderately high heat, stirring frequently for about 2 minutes or until aromatic. Remove from the hot wok at once and allow to cool in non-metal pan before using.)

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