A nice change from the usual pasta and potato based picnic salads is this delicious chilled asian wild rice salad. this a great recipe to use up leftover rice from your dinner you might have and it has majority ingredients that most homes have already in the pantry. I has a a great balance the the soy sauce and brown sugar build off each other. This recipe increases the flavor the colder the salad gets so i recommend at least 3 hours in the refrigerator before serving.
The first thing is to cook the rice according to the packaging. you are wanting to have about 2 cups of cooked rice for each rice for this recipe. I have found if you are in a huge time crunch with both the cooking and refrigerating time, you can use those single serve packaging of cooked rice and the recipe does actually turn out pretty well also.
The next thing is you want to cut all of the ingredients that will be going into the salad. I like to cut everything a little different just got different textures for the whole mouth feel. I like to keep it simple with the carrots, water chestnuts and green onions, you can for sure change and add more to the salad.
Add the mayonnaise, brown sugar, soy sauce and the ground ginger in a large bowl. Mix until you get a smooth dressing for the salad.
Add the cooled rices and vegetables to the large bowl and mix until all of the rice is coated and refrigerate the salad for about 3 hours for full flavor.
Check the flavor before serving and salt if needed, a lot of different soy sauces have different sodium contents so the salt content in the salt will vary quite a bit.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!