3/4 cup of wild rice (130g)
1 1/2 cups of white rice (300g)
3 tablespoons of balsamic vinegar or common vinegar
1 1/2 tablespoons of Dijon mustard, preferably
1/4 cup plus 1 tablespoon of olive oil
500g of Italian-style sausage with sweet pepper seeds
180g of seedless green and red grapes, cut in half
1 sweet pepper cut into cubes
1 small head of lettuce
Salt and black pepper to taste
3/4 cup of wild rice (130g)
1 1/2 cups of white rice (300g)
3 tablespoons of balsamic vinegar or common vinegar
1 1/2 tablespoons of Dijon mustard, preferably
1/4 cup plus 1 tablespoon of olive oil
500g of Italian-style sausage with sweet pepper seeds
180g of seedless green and red grapes, cut in half
1 sweet pepper cut into cubes
1 small head of lettuce
Salt and black pepper to taste
In a large pot, bring 5 cups of water to a boil and season with salt
Add the wild rice and cook on moderate heat for 40 minutes or until al dente
In another large pot, cook the white rice in the same way as the wild rice, for 15 minutes or until al dente
Drain separately and rinse under cold water
In a small bowl, mix together 2 tablespoons of balsamic vinegar and Dijon mustard
Gradually add 1/4 cup of olive oil to the mixture, seasoning with salt and black pepper
Stir well
Combine both types of rice in a large bowl and toss with the dressing, making sure it's fully incorporated. Reserve
In a frying pan, cook the sausage without skin for 5 minutes or until browned
Drain on paper towels if needed
Cut the sausage into bite-sized pieces and let cool
Mix the sausage, grapes, and sweet pepper into the rice mixture
Season to taste
Let it rest for 20 minutes before serving
Garnish with lettuce leaves and drizzle with the remaining dressing
Serve immediately
397 calories per serving
