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Salads & sides

Tuscan Brown & Wild Rice Salad

Tuscan Brown & Wild Rice Salad recipe
photo by:kraft
Tossed with olives, fresh asparagus and red peppers, this two-rice salad makes one tasty dish!
time
prep:
5 min
total:
1 hr 40 min
servings
total:
9 servings, about 3/4 cup each
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What You Need

2-3/4
cups  water
1-1/4
cups  wild and brown rice blend (without seasoning), uncooked
1/2
lb.  fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths
1/2
cup  chopped red peppers
1/4
cup  sliced kalamata olives
1
cup  minced fresh Italian parsley
1
Tbsp.  lemon zest
3/4
cup  KRAFT Tuscan House Italian Dressing

Make It

BRING water and rice to boil in medium saucepan, stirring occasionally; cover. Simmer on medium-low heat 45 to 55 min. or until rice is tender and liquid is absorbed. (Do not remove lid or stir during cook time.) Remove from heat; fluff with fork. Cool.

SPOON rice into large bowl. Add remaining ingredients; mix lightly.

Kraft Kitchens Tips

Food Facts
Be sure to use a rice blend without added seasonings. If you can't find an unseasoned rice blend, use a combination of 1 cup brown rice and 1/4 cup wild rice instead and cook as directed in recipe.
Substitute
Substitute blanched fresh green beans, peas or small broccoli florets for the asparagus.
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