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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 

Phoebe Lapine
Phoebe Lapine
March 2012

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Credit: © Phoebe Lapine

Recipe Summary

active:
10 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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