Nutty Rice Salad
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
Salad
- 3⁄4 cup long grain and wild rice blend
- 1 1⁄2 cups cold water
- 8 asparagus spears
- 1⁄2 red pepper
- 1⁄4 cup water chestnut, sliced
- 2 green onions
- 1 cup roasted peanuts
- 2 tablespoons fresh parsley
- 1 orange
-
Dressing
- 1⁄4 cup orange juice
- 1⁄4 cup lemon juice
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1⁄2 cup vegetable oil
- 1⁄2 teaspoon red pepper flakes
directions
- Salad: In a small saucepan, bring water and rice to a boil. Reduce heat to low. Cover and cook 20 minutes or until done. Meanwhile, cut asparagus into 1/2" sections and blanch. Chop red pepper, green onion, peanuts and parsley. Zest and section orange. Mix all ingredients together including orange zest (quantity to your liking), but not orange slices. Refrigerate.
- Dressing: Whisk ingredients together and spoon over servings of rice salad as desired. Serve with orange sections.
- Time to make includes prep and cook times.
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RECIPE SUBMITTED BY
I'm from a small town in Southwestern Ontario and am a Mom to three wonderful 'Little Chefs'. My favourite cookbooks are Cottage Life's Summer Weekend Cookbook, Robin Hood's Baking Festival Cookbook and the old standard, the Joy of Cooking - all are reliable and excellent. My eyes have been opened to the simplicity and elegance of gourmet cooking through a few choice cookbooks, and a subscription to the Food Network Magazine. I love to cook and am trying to expand my recipe box repertoire. Zaar is my favourite cookbook by far. I love that I can lose a recipe and access it again and again. My computer has actually replaced my treasured recipe box. My absolute favourite thing about Recipezaar (beside no ads!) is the sense of community and togetherness between the members.