I love this salad, it's light and refreshing but is still very hearty, perfect for a light lunch. It's a great way to use left over brown rice. I like to cook the wild rice in salted water along with fresh thyme for added flavour. I always have fresh carrot-orange juice in my fridge, so that's what I use for this salad, but just orange juice is fine too. The nuts and dried fruit can be easily substituted for whatever you have at home. I make this salad for myself and keep it in the fridge, it lasts for a couple of days.
Wild and Brown Rice Salad Recipe:
serves 4 as a main dish or 6 as a side
3/4 cup of wild rice
1 spring of fresh thyme (optional)
1/2 cup of cooked brown rice (day old is perfectly fine)
1 celery stalk, finely chopped
1 large carrot, peeled and finely chopped
a handful of dried cranberries
a handful of shelled pistachios
1/3 cup of fresh orange-carrot juice (or plain orange juice)
1 tablespoon of canola oil
arugula leaves for decoration (optional)
In a large saucepan, combine the wild rice with 3 cups of water, thyme (if using) and 1/2 teaspoon of salt. Bring it to a boil, cover, reduce heat to medium-low and simmer for about 40 minutes, or until tender. Drain and discard the thyme spring. Let cool.
While rice cool, heat a skillet over low heat and add the pistachios. Let nuts toast lightly, keep a close eye on it so they won't burn.
In a large bowl, combine the wild rice, brown rice, toasted pistachios, cranberries, celery and carrots. Stir in the canola oil and the juice. Mix well, season with salt and pepper to taste. Serve cold or at room temperature. If you want to make a nicer presentation, decorate individual bowls with arugula leaves.