Served warm or at room temperature, this easy wild rice salad is packed with good things.
Course Side Dish
Cuisine Asian Inspired
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
For The Rice Salad:
1cup wild rice
1 large carrotpeeled and shredded
1stalk celerycut into 1/4" dice (reserve celery leaves for garnish)
1/2cupdried apricotscut into 1/4" dice
1/3 cupdry roasted peanutschopped
For The Asian Dressing:
2 tablespoonssesame oil
2tablespoonssoy sauce (or tamari for gluten free)
3 tablespoonsrice wine vinegar
1 tablespoon honey(substitute agave for vegan)
Add the rice, water and orange juice to a medium saucepan and heat over high heat. Cover and reduce heat to a simmer. Cook for 45-60 minutes or until rice is tender. Transfer rice to a mesh strainer and drain excess liquid. Set aside to cool.
In a small bowl, whisk together the ginger, garlic, olive oil, sesame oil, soy sauce, rice wine vinegar and honey. Set aside.
In a large bowl, combine the carrot, celery, apricots and scallions. Add the rice and peanuts and toss to blend. Add 2-3 tablespoons of the dressing and taste for seasoning. If salad needs more seasoning or seems dry add dressing one tablespoon at a time. Chop the reserved celery leaves (about 1 tablespoon) and sprinkle on top of the salad.