Total Time
Prep 12 mins
Cook 10 mins

This is from the 2003 Chrisco calender. I haven't tried it yet.


  1. Cook the wild rice according to the packet instructions.
  2. Add white rice to a pan of boiling water, boil rapidly, uncovered, for 10 minutes or until just tender, drain.
  3. Combine both rices with shallots and red capsicum.
  4. Toss well with dressing.
  5. Refrigerate, covered, overnight before serving.
  7. Combine oil, juice, and sugar in a screw top jar, and shake well.
Most Helpful

Scaled back to three serves, one of which I greatly enjoyed for today's take-to-work lunch: tasty and sustaining. :) Very easy to prepare, very versatile and I loved the dressing, so I'll certainly be making this again. On this occasion, my only addition was half a cup of sliced mushrooms. Thanks for sharing this recipe, Sara. Made for PRMR.

bluemoon downunder February 26, 2009