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