Black Rice Salad
16 oz wild rice (I buy the bag of wild rice at Trader Joe's that is all black wild rice)
6 oz Feta cheese, crumbled
1 yellow pepper, finely diced (I do a teeny tiny dice of the peppers and onion)
1 red pepper, finely diced
½ green pepper, finely diced
½ red onion, finely diced
2/3 cup pine nuts (toasted)
1/2-3/4 cup Craisins or Dried Cherries
Dressing:
1/3 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper
Cook rice and allow to cool completely. Oftentimes, I will cook the rice the day before, and allow it to cool in the refrigerator overnight. Toast pine nuts in a dry skillet over medium-low heat. Watch them carefully, as they can burn quickly. As soon as you can smell them toasting, they are good to go. Mix feta cheese, red pepper, onion, Craisins and pine nuts in a large bowl. Mix together with rice and add dressing. Can be made a day in advance.
6 oz Feta cheese, crumbled
1 yellow pepper, finely diced (I do a teeny tiny dice of the peppers and onion)
1 red pepper, finely diced
½ green pepper, finely diced
½ red onion, finely diced
2/3 cup pine nuts (toasted)
1/2-3/4 cup Craisins or Dried Cherries
Dressing:
1/3 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper
Cook rice and allow to cool completely. Oftentimes, I will cook the rice the day before, and allow it to cool in the refrigerator overnight. Toast pine nuts in a dry skillet over medium-low heat. Watch them carefully, as they can burn quickly. As soon as you can smell them toasting, they are good to go. Mix feta cheese, red pepper, onion, Craisins and pine nuts in a large bowl. Mix together with rice and add dressing. Can be made a day in advance.
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