It seems like almost ever salad the is served at a backyard barbecue is a pasta salad, potato or the standard lettuce salad. One of the best salads is ones using rice. Rice is a way under used base for a salad. It takes on flavors like pasta salads and is great at holding onto the vegetables as you are spooning it on to your dish or mouth. This thai wild rice salad has the great flavors of both the white and wild rices, plus the tangy thai vinaigrette. Plus the crunch of the vegetables it creates a great all around salad that will have your friends and family raving.
In a food processor or blender, puree all the dressing ingredients until smooth. Taste and adjust with salt and pepper to fit your preferences.
Cook the white rice and wild rice according to the direction, once done cool both of the rices off by running under cool water. Set aside and let the rice drain completely in a strainer .
Once the rice has completely drained. In a large mixing bowl, combine both of the rice, carrots, red and green pepper slices and the snap peas. Mix until well uniform throughout. Slowly add the dressing and mix until the dressing is throughout.
Refrigerate the salad for 1 hour before serving. Season with any additional salt and pepper to taste.
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!!