Three Rice Party Salad
long grain brown rice
long grain white rice
Cook wild rice, long grain brown rice and long grain white rice separately.
When cooked, immediately spoon all the rice together in one large shallow dish to cool.
Whisk mustard powder, lemon juice and walnut oil together.
Stir into the rice with shallots and herbs.
Refrigerate for 32 hours to allow the flavours to blend.
Can re-heat and serve warm.