James's recipe for Mixed Grain Salad (can't wait to try it!) reminds me of a
rice salad that I make. This recipe is very flexible as well - I love corn
and red peppers, but other veg could be substituted.
1 cup brown rice, cooked
1 cup white rice, cooked
1/2 cup wild rice, cooked
1 red pepper, chopped
1 can sweetcorn, drained
4 spring onions, chopped
for the dressing: 3 T. ff yogurt mixed with the juice of 1 lemon
Allow rices to cool after cooking, then combine with the veggies. Mix in
dressing, and allow sit for afew hours, or preferably overnight, to allow
flavours to meld.
- ------------------------------
Liz Walkley
Assistant Librarian
Glasgow Caledonian University
...an Aussie in Scotland!
-------------------------------
------------------------------