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1
Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt.
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2
Return to a boil; reduce to a simmer.
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3
Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes.
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4
Remove from heat; let stand, covered, 10 minutes.
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5
Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan.
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6
Bring to a boil; reduce to a simmer.
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7
Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes.
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8
Remove from heat; let stand, covered, 10 minutes.
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9
In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil.
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10
Reduce heat to a simmer.
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11
Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes.
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12
Remove from heat; let stand, covered, 10 minutes.
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13
In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
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14
Fluff all the rice with a fork, then transfer to a serving bowl.
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15
Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro.
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16
Add dressing, and toss well to combine.
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17
The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly.
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18
Serve at room temperature.
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19
(Per Serving)
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20
Calories: 177
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21
Saturated Fat: .5g
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22
Unsaturated Fat: 2.5g
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23
Cholesterol: 0mg
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24
Carbohydrates: 34g
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25
Protein: 4g
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26
Sodium: 151mg
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27
Fiber: 2g
