50+ Friends Club Cookbook -- Pasta and Rice -- White & Wild Rice Salad

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White & Wild Rice Salad

From the Kitchen of: sunshine66@yahoo.com
Source: http://www.usarice.com/domestic/recipes/

4	cups	water
		Salt to taste
1/2	cup	wild rice
1	cup	long grain rice
1	small	red bell pepper
1	small	green bell pepper
1	small	yellow bell pepper
1	stalk	celery
3		scallions
2		shallots
	Dressing
1/4	cup	olive oil
2	teaspoons	fresh lemon juice
		Salt and ground black pepper to taste

Rinse the wild rice and drain. In a heavy saucepan over high heat, combine the wild rice, 2 cups of the water, and salt. Bring to boil, reduce the heat to low, cover and cook until tender, 30 to 40 minutes. Remove from the heat, drain off any liquid and let cool.
Meanwhile, in a heavy saucepan over high heat, combine the white rice and the remaining 2 cups water. Bring the water to a boil, cover the pan wiht a tight-fitting lid, turn down the heat to very low, and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and let cool.
While the rices are cooking, seed and chop the bell peppers; you should have about 1/2 cup of each. Chop the celery, scallions (including the tender green tops) and shallots.
To make the dressing, stir together the oil, lemon juice, and salt and pepper in a small bowl, mixing well.
In a large bowl, combine, the cooled rices and toss to mix. Add the bell peppers, celery, scallions, and shallots; toss again. Drizzle with the dressing, mixing well to coat the rices evenly, then serve.
Serves 6