About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Thursday, November 29, 2007
Mexican Rice Salad

About a year and a half ago, I posted the recipe for this very colourful salad as an entry to Weekend Herb Blogging. It has been a favourite for 20 odd years and now that I have a picture, thought to show you all how nice it looks. This particular version contains half wild rice and half brown rice and was made for a party where my wife works. The last time she took this along, I had to print out some ten copies of the recipe.

The reason it uses a mixture of brown and wild rice was because last time around, we had nearly run out of wild rice, but the brown rice is also a great way to stretch out the more expensive wild rice. I think both versions have their charm, but prefer the pronounced nuttier flavour of pure wild rice, which to my mind, looks better too; the black, wild rice grains are striking, highlighted by the yellow of the corn and red and green of roasted capsicums.

Okay, I know that wild rice isn't exactly Mexican, but all the other flavours are, you just have to imagine a trading route was established between north and south and that wild rice was traded for chillies - it's what I would've done!


1 cup wild rice*
1 green capsicum
1 red capsicum
2 cobs corn
1 or 2 bird's eye chilies, finely chopped
1 or 2 cloves garlic, crushed
1/2 bunch coriander, washed and chopped, leaves & stems
6 tablespoons olive oil
2 tablespoons red wine vinegar
salt & pepper

Put the wild rice in a pot, cover with salted water and simmer for about 40 minutes or until tender. While the rice is cooking, char the skin of the two capsicums, place in a covered bowl for 10 minutes to loosen the skin, then peel and cut into small dice. Cook the corn cobs your favourite way, I simply place the unpeeled cobs in the microwave and blast them for about 5 minutes on full power. When cooked peel the husks, remove the silk and standing the cob on your cutting board, cut the kernels off. Whisk or shake the olive oil and red wine vinegar to emulsify. When the wild rice is cooked, drain and place in a bowl while still hot. Add the diced capsicum, corn kernels, coriander, garlic, chile and dressing, then season and thoroughly mix. Cool to room temperature and serve.

* half wild rice and half brown rice is also very good.


  posted at 7:32 am

At 9:42 am, Blogger MyKitchenInHalfCups said...

Neil, I'm sure you copied this from me;))
I do make one very much like this and call it Southwestern Salad. So I know this is super good! I've not ever used wild rice but always use black beans.

At 10:36 am, Blogger Kalyn Denny said...

I like the looks of this a lot!

At 3:01 pm, Blogger Lydia (The Perfect Pantry) said...

I can see why everyone asks for the recipe -- it looks delicious!

At 10:16 pm, Blogger Vida said...

Neil, this one's a keeper!!! I will try this out over the weekend, it look fabulous, the colours are superb!! Vida x

At 9:32 am, Blogger neil said...

Hi tanna, looks like we think alike more than we care to admit! I might try the black beans, D was complaining over the high cost of the wild rice.

Hi kalyn, a picture really is worth a thousand words...

Hi lydia, it's the wild rice that gives it a special character and it was the character of this rice that led to the salad, as I didn't much like it served alone.

Hi vida, it does look great and I promise the flavour is there too.

At 8:29 pm, Blogger Katie Zeller said...

Trade route theory works for me!
So does the salad....

At 2:48 am, Anonymous Anonymous said...

Neil, this looks and sounds delightful - and I think I've found what to do with my cobs of corn which have been looking for inspiration! Now just to pick up some wild rice :D

Ellie @ Kitchen Wench

At 9:27 am, Blogger neil said...

Hi katiez, it's all I could think of, lol!

Hi ellie, if you can't get wild rice, which does cost a bomb, Tanna's black beans would work just as well. But if you wanted wild rice, Essential Ingredient at Prahran Market stock it.


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