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Wild Rice & Pecan Salad




Source of Recipe


Ginger


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=102.2

List of Ingredients




1/2 cup wild rice -- uncooked
2 1/2 cups water
1/8 teaspoon salt
1/2 cup long-grain brown rice -- uncooked
3/4 cup carrots -- diced
1/2 cup frozen green peas -- thawed
1/2 cup diced celery
1/2 cup red bell peppers -- diced
1/3 cup purple onions -- diced
1/3 cup green onions -- finely chopped
1/3 cup fresh parsley -- finely chopped
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- minced
2 tablespoons pecans -- chopped

Recipe



Rinse wild rice in 3 changes of hot water; drain and set aside.

Bring water and salt to a boil in a medium saucepan.
Gradually stir in wild and brown rice. Cover, reduce heat, and simmer 40 minutes or until rice is tender.
Drain and set aside.

Arrange carrot in a vegetable steamer; place over boiling water. Cover and steam 3 minutes. Add green peas; cook 1 minute, and drain.

Combine rice mixture, carrot mixture, celery, and next 4 ingredients in a bowl; set aside.

Combine lemon juice and next 4 ingredients in a bowl.
Cover tightly and shake vigorously. Pour over rice mixture; toss well. Top with pecans.