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Ingredients

Serves 8 to 10 as a side dish

• FOR THE DRESSING
• 1 tablespoon olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• FOR THE SALAD
• 1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
• 1 yellow bell pepper, cut into 1/2-inch pieces
• 1/2 red onion, finely chopped
• 2 stalks celery, cut into 1/2-inch pieces
• 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
• 6 ounces red cherry tomatoes, quartered
• 1/4 cup chopped fresh, cilantro

Description

Our Rice Salad, Which Can Be Served Chilled Or At Room Temperature, Includes Three Types Of The Grain -- Wild, Brown, And Brown Basmati -- As Well As Tomatoes, Cucumber, Celery, Onion, And Peppers. Any Combination Of Rice Or Commercial Blend Of Rice Would

Martha Stewart