Cooking times for wild rice vary depending on the way the rice was processed. In general, cook one cup rice in three cups water, though you may need to add a little more water before the rice is done.
1/3 cup red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped green onions
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
3 cups water
1 cup wild rice
1 cup (1-inch) cut green beans (about 1/4 pound)
1 cup frozen baby lima beans
1 cup finely chopped red bell pepper
1 cup finely chopped celery
1 cup finely chopped red onion
1 cup diced plum tomato
6 romaine lettuce leaves
3 tablespoons slivered almonds, toasted
How to Make It
Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.
Bring 3 cups water to a boil in a medium saucepan. Add rice to pan. Cook, covered, 45 minutes or until tender. Drain. Place rice in a large bowl. Add 1/4 cup vinegar mixture; toss well. Cool.
Cook green beans and lima beans in boiling water 4 minutes or until tender. Drain. Rinse with cold water; drain. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture. Sprinkle each serving with 1 1/2 teaspoons almonds.
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