Oriental Wild Rice Salad

Oriental Wild Rice Salad

0:20 To Prep
0:25 To Cook
4 Servings
Average Rating
Difficulty Easy

A bit more filling than your average salad


  • 1 cup wild rice
  • 125g bean shoots
  • 1 bunch Coriander leaves
  • 6 green onion, sliced
  • 1 Tbs pickled ginger
  • 1 Tbs roast sesame seeds
  • 1 cup Basmati rice
  • 2 Tbs light soy sauce
  • 1 tsp sesame oil
  • 2 Tbs white wine vinegar
  • 100 mL vegetable oil

Step 1

Place wild rice in saucepan, add 4 cups water. Bring to boil and cook 25 minutes or until rice begins to split.

Step 2

Remove from heat and allow rice to stand in the water for 15 minutes. The rice will swell and split open while cooling down.

Step 3

Drain and rinse with cold water, leave to drain until quite dry.

Step 4

Place Basmati rice in 3.5L Brazier

Step 5

Add 6 cups of water and bring to the boil over medium heat.

Step 6

Reduce heat and simmer uncovered for 8 minutes.

Step 7

Drain the rice, return to warm pan and cover with lid. Leave to stand for 10 minutes.

Step 8

Cover wild and basmati rice and refrigerate until cold.

Step 9

Combine dressing ingredients in a screw top jar and shake well.

Step 10

In a large bowl combine rice, salad ingredients and dressing and mix well.

Step 11

Place salad in a serving bowl and serve with barbequed meat or fish.

Chef's Tips

Shredded cooked chicken makes a complete meal of this dish.

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