I am a real fan of combining rice with other grains, such as wheat berries, quinoa and kamut. This salad is a perfect way to combine Riceland Long-Grain Brown Rice with wheat berries, giving it a real nuttiness that you are sure to enjoy.
Since this salad is easily prepared ahead of time, and benefits from the added time for the flavors to blend, it is perfect for those busy summer days, gatherings and picnics. (Use the olive oil substitution if you are planning to take the salad to an outside gathering.) If you are curry lovers, feel free to add more curry powder. I am, but my husband is not so we compromise with the listed amount.
We serve this dish with grilled fish, chicken or pork, but it makes a very nice light lunch all by itself.
BROWN RICE, WHEAT BERRY AND ARTICHOKE SALAD
Yields 6-8 servings
- 1 1/2 - 2 cups prepared wheat berries
- 2 cups prepared Riceland Long-Grain Brown Rice
- 1 12-ounce jar marinated artichoke hearts, chopped (drained, liquid reserved)
- 2 mini cucumbers, quartered and chopped
- 3/4 cup sliced green pimento-stuffed olives
- 1 - 1 1/2 cups chopped bell pepper (mixed colors preferably)
- 2 green onions, thinly sliced
- 1 1/2 cups halved grape tomatoes
- 2-3 Tablespoons capers, optional
- 1/3 cup mayonnaise (not salad dressing) *
- 1/4 - 1/2 teaspoon Madras curry powder
- Pinch cracked black pepper
- 3 Tablespoons minced flat-leaf parsley
- Prepare wheat berries according to directions; rinse under cold water, drain and spread out on a piece of parchment paper to cool completely.
- Prepare Riceland Long-Grain Brown Rice using the boiling water method; rinse under cold water, drain and spread out on a piece of parchment paper to cool completely.
- Prepare artichoke hearts, cucumbers, olives, bell pepper, green onions and grape tomatoes.
- In a large bowl, mix wheat berries and rice with prepared vegetables. Stir in capers, if using.
- In a small bowl, whisk together artichoke liquid, mayonnaise, curry powder and black pepper. Pour dressing over rice mixture and stir gently to combine.
- Chill salad for several hours or overnight to blend flavors. Just before serving, stir in minced parsley.
*Note: If desired, substitute extra-virgin olive oil in the dressing rather than the mayonnaise.
Post by Riceland blogger DiningwithDebbie.net