Low-Fat & Luscious Vegetarian:Wild Rice Salad

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* Exported from MasterCook *

 

Wild Rice Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 55

Serving Size : 5 Preparation Time :0:55

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup wild rice

3/4 cup regular brown rice

3 cups water*

2 teaspoons vegetable bouillon granules*

10 ounces packaged frozen baby lima beans

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

1/3 cup vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon grated gingerroot

1/8 teaspoon ground black pepper

1/3 cup thinly sliced celery

1/4 cup thinly sliced green onions -- (2)

1/4 cup chopped red or green sweet pepper

 

Nutty wild rice is not really rice at all, but the seed of a marsh

grass. It gives this salad a pleasant nutty flavor and chewy texture.

 

Rinse the wild rice in strainer under cold running water about 1

minute. In a medium saucepan combine the uncooked wild rice and brown

rice, the water, and the bouillon granules. Bring to boiling; reduce

heat. Simmer, covered, for 30 minutes. Add the lima beans; return to

boiling. Simmer; covered, about 10 minutes more or until rice is tender

and liquid is absorbed. Remove from heat. Cover; let stand for 5 minutes.

 

Meanwhile, for dressing, in a screw-top jar combine orange peel, orange

juice, vinegar, soy sauce, sesame oil, gingerroot, and black pepper. Cover

and shake well.

 

In a large mixing bowl stir together the cooked rice mixture, celery, green

onions, and sweet pepper. Pour orange juice mixture over rice mixture,

tossing to coat. Cover and chill for 4 to 24 hours, stirring once or

twice. Makes 5 main-dish servings.

 

Preparation time: 55 minutes. Chilling time: 4 hours.

 

*Note: You may substitute 3 cups Vegetable Stock (see separate recipe) for

the water and the bouillon granules.

 

286 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG Cholesterol; 809 MG

Sodium; 58 G Carbohydrate; 6 G Fiber; 11 G Protein. Exchanges: 3 starch, 1

vegetable.

 

 

 

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