This dish tastes great both while the rice is still warm, and the next day at room temperature! I love rice and veg, and having it like a ‘salad’ is a wonderful variation. I love the raw veg mixed in, making it taste that much fresher – like Spring is on its way… You could serve this as a main entrée/main dish salad or a side. It could also work as a stuffing for bell peppers. This recipes makes 8-10 servings as a side (about 4 as a main), so you’ll have plenty for leftovers if its just you.
1 TBSP olive oil
1 TBSP fresh lime juice
1 tsp salt
1/4 tsp freshly ground black pepper
3 C total cooked rice (any combo of wild rice and brown rice, I used about 30:70 wild:brown in this batch)
1 yellow or red bell pepper, diced
1/2 red onion, finely chopped
6 oz red cherry tomatoes, quartered
1/4 C chopped fresh, cilantro
1. In a small bowl, whisk together the olive oil, lime juice, salt and pepper; set aside.
2. Place the wild rice, brown rice, bell pepper, red onion, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Additional/Optional Add-ins: You could opt to toss in some cucumber or celery, perhaps even some corn or chopped spinach. For an even heartier (pun intended) dish, you could toss in some beans – any kind I think would do – or sprinkle in some fresh ground flax.