Oriental Wild Rice Salad

Oriental Wild Rice Salad

A bit more filling than your average salad

This Asian rice salad is a delicious way to get a different taste and look. Coconut dressing is a must-try!

Ingredients

• 1 cup wild rice
• 125g bean shoots
• 1 bunch Coriander leaves
• 6 green onion, sliced
• 1 Tbs pickled ginger
• 1 Tbs roast sesame seeds
• 1 cup Basmati rice
• 2 Tbs light soy sauce
• 1 tsp sesame oil
• 2 Tbs white wine vinegar
• 100 mL vegetable oil

Step 1

Place wild rice in saucepan, add 4 cups water. Bring to boil and cook 25 minutes or until rice begins to split.

Step 2

Remove from heat and allow rice to stand in the water for 15 minutes. The rice will swell and split open while cooling down.

Step 3

Drain and rinse with cold water, leave to drain until quite dry.

Step 4

Place Basmati rice in 3.5L Brazier

Step 5

Add 6 cups of water and bring to the boil over medium heat.

Step 6

Reduce heat and simmer uncovered for 8 minutes.

Step 7

Drain the rice, return to warm pan and cover with lid. Leave to stand for 10 minutes.

Step 8

Cover wild and basmati rice and refrigerate until cold.

Step 9

Combine dressing ingredients in a screw top jar and shake well.

Step 10

In a large bowl combine rice, salad ingredients and dressing and mix well.

Step 11

Place salad in a serving bowl and serve with barbequed meat or fish.

Chef’s Tips

Shredded cooked chicken makes a complete meal of this dish.

Oriental Wild Rice Salad

This Asian rice salad is a delicious way to get a different taste and look. Coconut dressing is a must-try!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Salad

Ingredients Method Notes

Ingredients

  

• 1 cup wild rice
• 125 g bean shoots
• 1 bunch Coriander leaves
• 6 green onion ( sliced)
• 1 Tbs pickled ginger
• 1 Tbs roast sesame seeds
• 1 cup Basmati rice
• 2 Tbs light soy sauce
• 1 tsp sesame oil
• 2 Tbs white wine vinegar
• 100 mL vegetable oil

Method

 

1. Place wild rice in saucepan, add 4 cups water. Bring to boil and cook 25 minutes or until rice begins to split.
2. Remove from heat and allow rice to stand in the water for 15 minutes. The rice will swell and split open while cooling down.
3. Drain and rinse with cold water, leave to drain until quite dry.
4. Place Basmati rice in 3.5L Brazier
5. Add 6 cups of water and bring to the boil over medium heat.
6. Reduce heat and simmer uncovered for 8 minutes.
7. Drain the rice, return to warm pan and cover with lid. Leave to stand for 10 minutes.
8. Cover wild and basmati rice and refrigerate until cold.
9. Combine dressing ingredients in a screw top jar and shake well.
10. In a large bowl combine rice, salad ingredients and dressing and mix well.
11. Place salad in a serving bowl and serve with barbequed meat or fish.

Notes

Shredded cooked chicken makes a complete meal of this dish.