* You HAVE to try this recipe!!!!!

Serves 4
Wild Rice Salad with Cucumber & Orange
Ingredients:
1 1/3 wild rice
3 ½ cups water
1 each red, yellow & orange bell peppers, seeded & thinly sliced
1/1 cucumber, halved lengthwise and sliced
1 orange (I use 2), peeled, pith removed, and cubed
3 ripe tomatoes, cut into chunks (I use cherry tomatoes, they last longer!)
1 red onion very finely sliced (I use half)
Generous handful of chopped flat-leaf parsley

For the dressing: (I double this part)
1 clove garlic, crushed
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
Salt & pepper to taste

Put the wild rice and water into a large pot or pan and bring to a boil. Stir, then cover and simmer for 40 minutes, or until the rice is al dente (firm to the bite). Uncover the rice for the last few minutes of cooking to let any excess water evaporate.

To make the dressing, put the crushed garlic, vinegar, olive oil, and seasoning into a a screw-top jar and shake vigorously. Add extra vinegar, oil, or season as required.

Drain the rice (if needed) and turn into a large bowl. Pour over the dressing and mix in. Then mix in the rest of the ingredients and serve.

Recipe source: Simple But Perfect Salads recipe book from Cost Plus.