This is a recipe for wild rice salad with oriental vinaigrette. I am not sure where it came from or if it is even ‘Chinese’ but it is good so I included it here.
The basic ingredient for this salad is… you guessed it! Wild rice ( WR )is more expensive than brown or white rice but has a distinctive nutty flavor.
This recipe calls for 3 cups cooked wild rice which is prepared by boiling 2.5 cups water with 1 t salt and adding in 1 cup dried WR. Reduce heat and simmer, covered, for 50 minutes. Let cool.
I use the following abbreviations:
- ‘t’ refers to teaspoon
- ‘T’ refers to tablespoon
- ‘c’ means cup
- ‘#’ means pound
- ‘oz’ means ounce
| Wild Rice Salad with Oriental Vinaigrette |
|---|
| Salad Ingredients |
| 3 c wild rice, cooked |
| 3 c fresh spinach |
| 3 scallions (green onions), cut up |
| .75 c grapes |
| 1 orange, cut up or small can of mandarin oranges |
| 1.5 T sliced almonds |
| 1 celery stalk, cut up |
| 12 snow peas cut in half |
| .75 c red onion, diced (optional) |
| .75 c currants (optional) |
| Dressing |
| .25 c sesame oil |
| .75 c rice vinegar |
| .25 c vegetable oil |
| 6 T soy sauce |
| 1 t hot pepper sauce |
| 2 cloves garlic, minced |
| 1.5 T freshly grated ginger root |
| 1 t ground coriander |
| Cook wild rice, drain, cool and place in a mixing bowl. Add remaining salad ingredients and mix well. Prepare dressing, add to rice and toss. Serve. |
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