Ingredients
3 c water
3/4 c brown basmati rice (rinsed and drained)
3/4 c wild rice (rinsed and drained)
1 15 oz. can black-eyed peas (rinsed and drained)
1/2 c carrot (finely diced)
1/2 c celery (finely diced)
1/2 c green pepper (destemmed, deseeded, and finely diced)
1/3 c red onion (finely diced)
1/4 c parsley (freshly chopped)
1/3 c white wine vinegar
3 tbsp olive oil
1 tbsp garlic (minced)
1 tsp Dijon mustard
1 tsp thyme (dried)
1 tsp cumin (ground)
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper (freshly ground)
Directions
In a medium saucepan, place the water, and bring to a boil. Add the brown basmati and wild rice, stir, cover, reduce the heat to low, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Using a fork, fluff the cooked rice, and set aside to cool completely. Transfer the cooled rice to a medium bowl. Add the black-eyed peas, carrot, celery, green pepper, red onion, and parsley, and toss gently. In a small bowl, place the remaining ingredients, and whisk well. Pour the dressing over the salad and toss gently to combine. Set the salad aside for 15 minutes or more, to allow the flavors to blend before serving.
