Wild Rice Salad in Asian Vinaigrette

By • November 5, 2017 0 Comments

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Author Notes: An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild!
The recipe can be found here -http://www.mynutricounter.com/wild-rice-salad-in-asian-vinaigrette/

Nikki Brown

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Serves 6

  • 100 grams uncooked wild rice
  • 100 grams apples, thinly sliced
  • 100 grams arugula/rocket
  • 100 grams cherry tomatoes, cut in half
  • 50 grams sliced almonds

For the Vinaigrette:

  • 30 grams shallots, minced
  • 30 milliliters lime juice
  • 30 milliliters maple syrup
  • 20 milliliters low-sodium soy sauce (gluten-free optional)
  • 30 milliliters sesame oil
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon mint, chopped
  1. Cook rice according to package directions. Cool and fluff with a fork.
  2. Whisk the ingredients for the vinaigrette in a bowl.
  3. Toss all ingredients with the vinaigrette.
  4. Season with salt and pepper if needed.

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