Wild and Crazee Rice Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A combination of wild and brown rice and veggies, with a balance of sweet and tart, and lots of flavor! Made for the CrazEe contest! Cooking time is for toasting walnuts. Ingredients:
1/2 cup cooked brown rice |
1/2 cup cooked wild rice |
1/2 cup diced avocado |
1/4 cup diced large tomato |
1/4 cup diced red radish |
1/4-1/2 cup chopped green onion |
1/4-1/2 cup chopped sweet apple (i used gala) |
1/2 cup toasted walnuts, chopped |
lettuce (to garnish) (optional) |
parsley (to garnish) |
1/2 cup mayonnaise |
1/4-1/2 teaspoon toasted sesame oil (dark) |
1/4-1/2 teaspoon soy sauce |
1/4-1/2 teaspoon brown sugar |
salt, to taste |
pepper, to taste |
Directions:
1. Cook brown and wild rice according to directions on package. Cool.
2. Dice avocado, tomatoes and radishes. Place in a serving bowl. Chop green onions and apple, and place in same bowl. Add walnuts and cooked and cooled brown and wild rice; stir to mix well.
3. To make dressing:.
4. In a small bowl, mix mayonnaise, sesame oil, soy sauce, brown sugar, and salt and pepper to taste.
5. Pour dressing over salad and stir to mix thoroughly. Divide evenly on 4 lettuce lined(the lettuce is optional) salad plates or bowls.
6. Garnish with chopped parsley and serve. Enjoy!
7. Note:.
8. To toast walnuts, place on baking sheet in a 375*F. oven for about 5-8 minutes, until lightly brown and toasted.
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