This is a delicious dish that I have served and people really love. I like my rice chewy, but you could soak the rice longer if you want it to be softer.
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Ingredients

1 cup Brown Rice
1 cup Wild Rice
1 Red Pepper, Chopped
1 Green Pepper, Chopped
1 Medium-sized Purple Onion, Diced
1 Portabello Mushroom Cap, Chopped
12 Cherry Tomatoes, Halved
5 tablespoon Olive Oil
5 tablespoon Apple Cider Vinegar
1 sprinkle Fresh Cilantro, Chopped
Salt and Pepper to taste
Lemon, Juiced

Recipe Directions

Place Brown and Wild Rice in a large bowl and cover with water and soak over night. Drain and Rinse. I rinse three times (I don’t know why, just feels right)

Place rice in another large bowl and add all vegetables and mix. In another bowl, mix together lemon juice, olive oil, apple cider vinegar, cilantro and salt and pepper. Pour over rice and vegetable mixture and toss together. Place in refrigerator for at least 2 hours and serve chilled.

Jkvetter's Thoughts

By jkvetter

This is a delicious dish that I have served and people really love. I like my rice chewy, but you could soak the rice longer if you want it to be softer.

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Comments

Top voted

writeeternity

Aug 12, 2009

40 votes
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This looks great! I'm going to try it!

jkvetter

Aug 12, 2009

36 votes
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The portabello mushroom cap should be large or you could use two medium ones. Also, this is great as a sprouted wheatberry salad.

pan.droid

Apr 21, 2010

33 votes
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I think that hulled hemp seeds might work with this, also:)

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pan.droid

Apr 21, 2010

33 votes
+
Vote up!
-
Vote down!

I think that hulled hemp seeds might work with this, also:)

Top Voted

jkvetter

Aug 12, 2009

36 votes
+
Vote up!
-
Vote down!

The portabello mushroom cap should be large or you could use two medium ones. Also, this is great as a sprouted wheatberry salad.

Top Voted

writeeternity

Aug 12, 2009

40 votes
+
Vote up!
-
Vote down!

This looks great! I'm going to try it!

Top Voted

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