Japonica Wild Rice Salad with Mushrooms and Capers

Japonica Wild Rice Salad with Mushrooms and Capers

japonica rice blend saladThis simple wild rice salad is a medley of black, mahogany and wild rice married with fresh organic vegetables and herbs which results in a delightful grain salad just full of mineral and vitamin rich nutrition! I serve this wild rice salad as a vegetarian entrée with leaves of organic romaine or as a complimentary side dish to fish, chicken, turkey or pork. It’s so delicious! I make a large batch of Lundberg’s Japonica black and mahogany rice blend and add a cup of Minnesota wild rice; then I use the left over rice for this wild rice salad!

2 cups of black rice blend, cooked
1/2 crisp cucumber, diced
1/2 bunch cilantro, chopped
1/2 bunch flat leaf parsley, chopped
6 red and yellow baby bell peppers, sliced
1 bunch green onions, chopped
1/4 cup pea pods, sliced
1/4 cup baby Bella mushrooms, sliced
2 teaspoons capers
1/2 teaspoon roasted ground coriander
1/2 teaspoon grey salt
1/2 teaspoon Aleppo pepper flakes
1 tablespoon sesame ginger seasoning, Victoria’s gourmet is good
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons sherry vinegar

Mix everything in a large bowl and toss
Transfer to a serving bowl
Serve with large leaves of romaine lettuce or as a side dish with fish, poultry or pork!!
A Riesling wine would pair well!
Be prepared for no leftovers and rave reviews!!