Brown and Wild Rice Salad - Macrobiotic

Name: Brown and Wild Rice Salad - Macrobiotic
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 236.59 ml brown basmati rice, rinsed well; 118.29 ml wild rice, rinsed well; 414.03 ml filtered water; 0.61 ml sea salt; 118.29 ml dried currant; 1 unsweetened dried cranberries; 59.14 ml coarsely minced pecans, lightly toasted; 59.14 ml coarsely minced almonds, lightly toasted; 2 fresh scallions, minced; 2 stalk celery, minced; 1 carrot, grated; 2.46 ml soy sauce; 59.14 ml extra virgin olive oil; 29.58 ml balsamic vinegar; 4.92 ml umeboshi, vinegar (you can find this at any health food store); 1 lemon, zest of, grated; 1 lemon, juice of; 9.85 ml stone ground mustard; 4.92 ml brown rice syrup (you can find this at any health food store)

Submitted by Jodid

"I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello."

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Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 6

ingredients

SALAD
236.59 ml brown basmati rice, rinsed well
118.29 ml wild rice, rinsed well
414.03 ml filtered water
0.61 ml sea salt
118.29 ml dried currant
1 unsweetened dried cranberries
59.14 ml coarsely minced pecans, lightly toasted
59.14 ml coarsely minced almonds, lightly toasted
2 fresh scallions, minced
2 stalk celery, minced
1 carrot, grated
SWEET MUSTARD DRESSING
2.46 ml soy sauce
59.14 ml extra virgin olive oil
29.58 ml balsamic vinegar
4.92 ml umeboshi, vinegar (you can find this at any health food store)
1 lemon, zest of, grated
1 lemon, juice of
9.85 ml stone ground mustard
4.92 ml brown rice syrup (you can find this at any health food store)

directions

Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
Transfer to a bowl with remaining ingredients. Whisk until well combined.
Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.