Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad.Slideshow:Great Salads with Grains
Excellent salad. We love it and it’s so simple it will be a staple in our home. There is one caveat, which is why it loses a star. You don’t need 8 C water to cook 1 C wild (or any) rice. It water logs it and loses all the nutty flavor and any bit of salt you’ve added. Wild rice turns out perfectly with 2 C (stove top) or 2 1/2 C (rice cooker) water. I used my rice cooker with 2 1/2 C water. It took about 40 minutes to cook and was perfect. Really enjoyed this dish.
