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 linguiça with sweet pepper seed
180g of red and green grapes, seedless, cut in half
1 sweet pepper cube
a small handful 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 linguiça with sweet pepper seed
180g of red and green grapes, seedless, cut in half
1 sweet pepper cube
a small handful of lettuce
salt and black pepper to taste
Fry 5 cups of water in a large pot and season with salt
Add the wild rice and cook over moderate heat for 40 minutes or until al dente
Fry the white rice in another large pot, following the same method as the wild rice, for 15 minutes or until al dente
Drain both 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 while seasoning with salt and black pepper
Mix the two types of rice together in a bowl and season with the dressing, stirring until well incorporated. Reserve
Cook the linguiça without the skin in a frying pan for 5 minutes or until the meat browns
If it's fatty, drain it on paper towels
Cut the linguiça into pieces and let it cool down
Mix the linguiça, grapes, and sweet pepper with the rice
Season and let it rest for 20 minutes before serving
Arrange lettuce leaves around the salad and season with remaining olive oil and vinegar
Serve immediately.
