Wild Rice Salad

Bite into serving of wild rice salad. A delicious balance of flavours, colours and textures.

Serves: 8-10 as a side dish

Prep Time: 20 min

Cooking Time: 15-20 min

Total:  40 min

Ingredients

1 lb asparagus
1 1/2 cups 5 rice blend
1 tbsp. black sesame seeds, toasted
2 tbsp. white sesame seeds, toasted
1 stalk green onion, chopped
1/2 cup parsley, chopped (optional)
6 tbsp. orange juice
1 tbsp. sesame oil
1 1/2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar
1 tbsp. orange zest
1 tbsp. fresh ginger, grated
1 tbsp. sugar
2 cloves garlic, pressed

Directions

1. Prepare rice as directed on the package.
2. Snap off the ends of the asparagus and discard.  Cut asparagus into 1 inch pieces on the diagonal. Bring a pot of salted water to boil, then add the asparagus pieces.  Cook for 1 minute or until asparagus is bright green and partially cooked.
3. Drain asparagus in a colander and rinse under cold water. Set aside.
4.  In a small bowl, whisk together orange juice, sesame oil, soy sauce, orange zest, ginger, sugar, green onion and garlic.  Adjust taste if necessary.
5.  In a large bowl, combine asparagus, wild rice, parsley and sesame seeds.
6. Drizzle with dressing and toss salad until combined. 
7. Add mixed greens to the bowl, or line a large platter with lettuce and spoon rice salad on top.
8. Serve warm or at room temperature.

Lightly adapted from phoo-d.com