© Phoebe Lapine
Active Time
10 MIN
Total Time
1 HR
Yield
Serves : 4

Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad. Slideshow: Great Salads with Grains

How to Make It

Step 1    

In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.

Step 2    

Toss the wild rice with the tomatoes, cucumber, oil, lemon juice, mint and parsley. Season with salt and serve room temperature.

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