2 cups (500 ml) basmati rice

1 cup (250 ml) wild rice

1 cup (250 ml) snow peas, sliced diagonally

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

2 stalks celery, diced

2 carrots, diced

1 cup (250 ml) fresh flat-leaf parsley, chopped

In a saucepan, combine the basmati rice and 1 litre (4 cups) of water. Bring to a boil. Cover and reduce the heat to the lowest setting. Cook for about 20 minutes, without stirring. Allow to cool completely.

In another saucepan, cover the wild rice with cold water. Bring to boil. Cover and simmer gently for about 40 minutes or until tender. Drain. Allow to cool completely.

In a small bowl, whisk together the dressing ingredients. Set aside.

In a large bowl, combine the rices and vegetables. Stir in the dressing. Refrigerate for at least 2 hours before serving.

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