Yield: 6 - 8 Servings

Ingredients

2 cups brown basmati rice, cooked
2 cups wild rice, cooked
3/4 cup Chili-Sesame Vinaigrette
Salt and pepper to taste
2 tbs fresh dill
2 tbs walnut pieces and halves, toasted

Directions

Mix basmati rice and wild rice together gently. Add vinaigrette a little at a time until rice is moistened. Refrigerate any extra dressing for later use with steamed veggies or salads.

Allow to rest for several hours for flavours to develop. When serving, garnish with dill and walnuts.

From: The Bold Vegetarian by Bharti Kirchner

For more information see our article: Grains and Beans Salads, courtesy, Rainbow Natural Foods.

Recipe published: Summer, 2006

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Vegetarian Recipes

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