WILD AND WHITE RICE SALAD
1 1/3 c. uncooked wild rice
1 c. beef consomme
1 c. uncooked short-grain white rice
1 red onion, coarsely chopped
1 (8 oz.) can mushroom stems and pieces, drained
1/2 green pepper, coarsely chopped
1/2 red pepper, coarsely chopped
Salt and black pepper to taste
DRESSING:
3/4 c. olive oil
1/4 c. cider vinegar
3/4 tsp. salt
1/4 tsp. black pepper
Steam wild rice according to package directions, substituting 1 cup beef
consomme for 1 of the cups of water. Allow 45-60 minutes cooking time.
In a separate pan, steam white rice according to package directions.
Allow 20-30 minutes cooking time.
In a large salad bowl, combine cooked wild and white rice. Add onion,
mushrooms, and green and red peppers.
In a jar with cover, combine dressing ingredients. Pour 1/2 cup of
dressing over salad and toss. (Reserve remaining dressing for later use).
Season to taste with salt and pepper. Brown rice in place of white rice yields
3 times as much fiber. Makes 12 cups.
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