1 1⁄2 cups cooked long grain rice, cooled
1 1⁄2 cups cooked wild rice, cooled
2 ribs celery, chopped small
6 radishes, chopped small
3⁄4 cup currants
1⁄2 cup walnuts, toasted and chopped
1⁄2 bunch parsley, chopped
Sea salt & freshly ground black pepper, to taste
5 tbsp brown rice vinegar
1 tbsp lime juice
1 tbsp stone-ground mustard
1⁄2 – 3⁄4 tsp sea salt
1 tsp fresh herbs, optional
6 tbsp extra virgin olive oil
In a medium bowl, combine rice, celery, radishes, currants and walnuts.
In blender, combine dressing ingredients.
Add dressing to rice-vegetable mixture.
Add parsley and season to taste with salt and pepper.
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.