Southwestern Wild Rice Salad in Bread Bowls

Looking for a Southwestern dinner using wild rice and pinto beans? Then check out this distinctive salad served in bread bowls - ready in just 15 minutes!

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Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

1: cup cooked wild rice

1: cup cooked brown or white rice

3: tablespoons chopped fresh cilantro

1: can (15 to 16 ounces) pinto beans, rinsed and drained

1: can (11 ounces) whole kernel corn with red and green peppers, drained

1: can (4 ounces) chopped green chilies, drained

3: tablespoons white wine vinegar

1: tablespoon Dijon mustard

1/4: teaspoon ground cumin

1/4: teaspoon pepper

4: large Kaiser rolls (about 3 1/2 inches in diameter)

1/2: cup shredded part-skim mozzarella cheese (2 ounces)

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Directions

1 Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
2 Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
3 Spoon rice mixture into rolls. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

All rice is not the same! Because brown rice still has the germ and bran layer, it takes longer to cook, about forty-five to fifty minutes versus twenty minutes for regular long grain white rice, but it's worth the time. Cook a double batch, and keep rice in the freezer for nights you want brown rice in a snap. Use chili powder if cumin isn't available.

Omit pinto beans. Add 1 1/2 cups cubed cooked chicken or turkey with wild rice in step 1. Continue as directed.

Got questions? Our experts have the answers. Ask Betty now.