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Title: Wild Rice Salad
Categories: Salad Rice
Yield: 12 Servings

DRESSING
15 1/2ozCan crushed pineapple
1/4cDry white wine
1tbDark sesame oil
1tbVegetable oil
1tbSoy sauce
2tbGranulated sugar
1/4tsGround red pepper
SALAD
1 1/2cDry white wine
2cWater
1cUncooked wild rice, rinsed
1cUncooked basmati rice
1 1/2cShredded carrots
1/2cGolden raisins
1/2cChopped celery
2tbFinely chopped green onion
  Carrot curls to garnish

For dressing, drain pineapple, reserving juice. Set aside pineapple for salad. In a small bowl, combine reserved juice, wine, sesame oil, vegetable oil, soy sauce, sugar and red pepper. Stir until well blended. Cover and allow flavors to blend.

Meanwhile, in a large saucepan, combine wine, water and wild rice. Bring to a boil over medium-high heat. Stir and cover. Reduce heat to low and simmer about 30 minutes. Stir in basmati rice and continue to simmer about 20 minutes, or until rice is tender. Transfer rice to a serving bowl and allow to cool. Stir after 15 minutes. Add reserved pineapple, carrots, raisins, celery and green onion to rice. Toss lightly. Pour dressing over salad and toss lightly until coated. Garnish with carrot curls. Serve at room temperature.

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