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
1 cup wild rice
8 cups cold water
2 cups diced fresh tomatoes
2 cups diced peeled, seeded cucumber
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped mint
1/4 cup chopped parsley
How to Make It
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.
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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