Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
This is a wonderful salad with fish, beef, lamb and chicken. Wild Rice and Basmati rice are married together and tossed with Herbes de Provence containing aromatic bits of lavender. We include a smattering of capers and sliced artichoke bottoms. The dressing is simple; freshly squeezed lemon juice and olive oil. This salad is best savored at room temperature or heated.
I'm guilty for trotting out this standby favorite for years as it is a natural with many entrees. The flavors meld and complement one another reminding me of the Jewish foods of the Mediterranean. I see it on my menu for next week. I can't help myself, it is just that versatile. Serve it hot with dinner, room temperature with lunch ~ love it either way!
|Number of servings:||6 - 8|
|Main Ingredient(s):||Rice ~ Wild, Rice ~ Basmati|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
In a small pot, cook the wild rice until it splits and 'pops' open. Drain and cool on cookie sheet.
While the wild rice cooks, saute the basmati rice in the oil for about 5 minutes. Pour the water over the rice and bring to a boil. Cover, turn down the heat and simmer until rice is cooked. When the rice is cooked, turn out onto a cookie sheet to cool.
Combine the dressing ingredients in a small bowl and whisk. Set aside.
As rice cools, prep the remaining ingredients. Combine all ingredients in the bowl and toss to coat with dressing. Adjust salt and pepper to taste. That's it! Done.
Recently viewed recipes:
Wild and Basmati Rice Salad