Brown Rice Salad with Fennel, Mushrooms, and Walnuts
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By Appears in Cook's Illustrated July/August 2013
When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.
WHY THIS RECIPE WORKS
Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with v...
