Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Marie Simmons
Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.

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  • 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.

Nutrition Facts

342 calories; calories from fat 30%; fat 11.3g; saturated fat 1.4g; mono fat 7.3g; poly fat 1.7g; protein 13.6g; carbohydrates 50.1g; fiber 10.6g; iron 3.9mg; sodium 443mg; calcium 98mg.
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