A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.
Recipe information
Yield
4 Servings
Ingredients
Dressing
½
4½
2
1
¼
¼
Rice and Assembly
½
½
¼
1
¼
2
2
Need to make a substitution?
Preparation
Dressing
Step 1
Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
Step 2
Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Rice and Assembly
Step 3
Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
Step 4
Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.
Step 5
Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Step 6
Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
Step 7
Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.