I made this wild and brown rice salad for my twin grandsons’ birthday party earlier this month along with BBQ pork and a huge pasta salad. It has a chewy texture with a little bit of a nutty and tangy flavor. I received several recipe requests for the salad, so here it is!
Why I like this salad
- First of all, it’s gluten free!
- It has lot’s of wiggle room to add extra veggies to it. I’d suggest stove top steaming or a minute or two in the microwave for any dense vegetables like cauliflower or broccoli florets if you use them.
- I love finding recipes to add marinated artichoke hearts to. They are little unusual and always give a little extra texture and tangy flavor to a dish. I frequently add them to my vinaigrette-based pasta salad.
- I get to use a favorite blend of rice.
- Brown rice and wild rice are more nutritious and glucose friendly than white rice. Both are higher in protein and fiber than white rice. Brown rice has a lower glycemic index than white rice, so not so bad for folks watching their sugar and carb intake.
- Wild rice isn’t actually a rice, but it is a whole grain that looks and cooks like rice. It’s loaded with nutritional benefits. It’s a great way to add extra fiber to your diet.
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