My sister-in-law, Cheryl, sent this recipe, giving it two thumbs up. We revised it a little, based on what we had in our pantry at the time … and it passed the taste test—if Gary likes it, it goes onto the website! 

The rice can be cooked a day in advance, tossed with the dressing and chilled … making this a quick and easy, warm-weather supper. 

1. In a heavy saucepan, bring to boil:

3 cups water

2 tsp chicken bouillon

2 tsp Earth Balance Buttery Spread 

2. Stir in:

1½ cups Lundgren’s Wild and Brown Rice Blend, rinsed 

3. Reduce heat to low. Cover and simmer 45 minutes; if any liquid remains, drain it off. Cool slightly in a large bowl. Toss together cooled rice and dressing (see below). Chill. 

4. While rice is cooking, blend together dressing ingredients in a small bowl:

2 Tbsp red or raspberry wine vinegar

2 Tbsp Dijon mustard

1 tsp soy sauce

¼ tsp dry mustard

¼ tsp dried marjoram

¼ tsp salt

4 green onions, chopped

1 large clove garlic, minced 

5. Meanwhile, broil or microwave until tender:

1 lb salmon, skin removed and seasoned with Mrs. Dash’s Seasoning 

6. Cool and cut into bite-size cubes. Refrigerate until ready to serve. 

7. Prepare and set aside:

1 yellow bell pepper, diced in small pieces

1 red bell pepper, diced in small pieces

½ cup walnuts, coarsely chopped 

8. When ready to serve, combine seasoned rice, chopped peppers, walnuts and cooked salmon. Serve over lettuce (I used spinach but original recipe calls for lettuce cups). Makes enough for 4-6 people.