White & Wild Rice Salad

White & Wild Rice Salad
Servings: 12 Prep 20 mins Cook 45 mins to 55 mins


  • 2/3 cup wild rice
  • 1 1/2 cups white long-grain rice
  • 1/2 pound snow peas, cut in half crosswise
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons vegetable oil
  • 1/4 cup apricot preserves
  • 1 large sweet red pepper, cored, seeded and cut into 1/2-inch dice
  • 2 scallions, trimmed and sliced thin

Make It

1. Cook wild rice following package directions. Drain and spread out on a baking sheet to cool. While wild rice is cooling, cook white rice following package directions. Spread out on a baking sheet to cool.

2. Bring a medium-size saucepan of water to a boil. Add snow peas and cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

3. In a small bowl, whisk together vinegar, salt and pepper. Gradually whisk in oil. Whisk in apricot preserves until mixture is smooth. Set aside.

4. In a large bowl, gently combine wild and white rices, snow peas and red pepper. Add dressing and gently stir to coat. Sprinkle scallions on top and serve. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 89, Fat, total (g): 5, chol. (mg): , carb. (g): 31, fiber (g): 1, pro. (g): 3, sodium (mg): 68, Percent Daily Values are based on a 2,000 calorie diet.