Wednesday, September 24, 2008

Mahogany Wild Rice Salad with Lemon Vinaigrette

This is an excellent side for grilled fish or chicken, or add tofu for a complete meal.

1/2 c. wild rice, cooked and chilled
1/2 c. grape tomatoes halved
1/2 c. cucumber slice and peeled
1/2 c. scallions, thinly sliced
1/3 c. olive oil
1/4 c. lemon juice
2 tsp. fresh parsley leaves
1/4 tsp. pepper

1. Cook wild rice according to package directions and allow to cool.

2. Whisk together oil, lemon juice, parsley salt and pepper in salad bowl. Add tomatoes, cucumbers, scallions and rice.

3. Stir gently to combine all ingredients.

4. Allow to sit and chill for at least 10 minutes. Serve chilled or room temperature.

That Cookbook You've Been Putting Off...

Attention all cooks and chefs:

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So get all your recipes and/or photos together (don't have photos? they'll provide some gorgeous food shots) and get busy making your first cookbook happen. No more excuses.