Wild and Brown Rice Salad

• 3 cups water
• 1/2 cup wild rice, rinsed and drained
• Coarse salt and freshly ground pepper
• 3/4 cup long-grain brown rice
• 1/2 cup brown basmati rice, rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch pieces
• 1/2 red onion, finely chopped
• 2 celery stalks, cut into 1/2-inch pieces
• 1/2 English cucumber, quartered lengthwise and cut into 1/4-inch slices
• 6 ounces cherry tomatoes, quartered
• 1/4 cup coarsely chopped fresh cilantro

1. Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt.
2. Return to a boil; reduce to a simmer.
3. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes.
4. Remove from heat; let stand, covered, 10 minutes.
5. Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan.
6. Bring to a boil; reduce to a simmer.
7. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes.
8. Remove from heat; let stand, covered, 10 minutes.
9. In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil.
10. Reduce heat to a simmer.
11. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes.
12. Remove from heat; let stand, covered, 10 minutes.
13. In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
14. Fluff all the rice with a fork, then transfer to a serving bowl.
15. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro.
16. Add dressing, and toss well to combine.
17. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly.
18. Serve at room temperature.
19. (Per Serving)
20. Calories: 177
21. Saturated Fat: .5g
22. Unsaturated Fat: 2.5g
23. Cholesterol: 0mg
24. Carbohydrates: 34g
25. Protein: 4g
26. Sodium: 151mg
27. Fiber: 2g

water, wild rice, salt, longgrain brown rice, brown basmati rice, extravirgin olive oil, balsamic vinegar, dijon mustard, yellow bell pepper, red onion, celery stalks, cucumber, cherry tomatoes, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/wild-and-brown-rice-salad-394054 (may not work)