Wild Rice Salad

• 1 34 lbs long grain and wild rice blend
• salt
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 1 small red onion, finely minced
• 6 button mushrooms, finely diced
• 10 cherry tomatoes, halved
• fresh cilantro, roughly chopped
• flat leaf parsley, roughly chopped
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 lemon, juice and zest of, grated
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 garlic clove, crushed
• salt & freshly ground black pepper

1. Place the rice in a large saucepan.
2. Cover generously with water, season with salt and bring to the boil.
3. Cover the saucepan, reduce the temperature and simmer the rice for 20 minutes until the rice is al dente.
4. Drain the rice thoroughly in a colander and allow to cool.
5. Mix together the cooled rice, red pepper, green pepper, red onion, mushrooms, cherry tomatoes, cilantro and parsley.
6. Make the salad dressing by mixing together the olive oil, wine vinegar, lemon zest and juice, mustard, honey and garlic.
7. Season with salt and freshly ground pepper.
8. Pour the salad dressing over the rice salad and toss through.
9. Serve.

long grain, salt, red pepper, green pepper, red onion, button mushrooms, tomatoes, fresh cilantro, flat leaf parsley, olive oil, red wine vinegar, lemon, mustard, honey, garlic, salt

Taken from www.food.com/recipe/wild-rice-salad-346866 (may not work)