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Ingredients
- For the dressing:
- 2 tbs pear vinegar, or Champagne
- 1 tbs Sherry vinegar
- 1 tsp dijon mustard
- 1 pinch curry powder
- 2 tbs olive oil
- salt and pepper, to taste
- For the salad:
- 1 cup cooked wild rice
- 1/2 cup cooked basmati rice
- 1/4 cup fresh corn kernels, uncooked
- 1/4 cup dried blueberries
- 1/4 cup red onion, minced
- 1/4 toasted pecans, chopped
- 3 tbs Italian parsley, chopped
Details
Servings 4
Preparation
Step 1
Mix salad ingredients together in a bowl.
Dressing: whisk ingredients together and pour over rice mixture. Toss.
Serve at room temp or cold.
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