Friday, July 6, 2012

Wild Rice Asian Salad

Wild Rice Asian Salad


¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers


Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.

Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.


  1. This sounds like an awesome salad!

  2. Thanks Peggy! If you're interested in a a Vegan option, just omit the butter & chicken stock...enjoy!