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This Asian inspired, wild rice salad features peas, celery and toasted almonds all in a tangy sesame dressing.

Wild Rice Salad
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Wild Rice Salad

Course: LunchCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1-1/2 cups of vegetable stock

  • 1/2 cup of wild rice

  • 1 cup of peas (frozen is fine)

  • 2 ribs of celery, finely diced

  • 1/4 cup of slivered almonds, toasted

  • For the Dressing

  • 1/4 cup of olive or vegetable oil

  • 2 Tbsp of red wine vinegar

  • 1 Tbsp of soy sauce

  • 2 tsp sesame oil

  • 1 tsp of maple syrup

Directions

  • Bring the stock to a boil, add the rice and let simmer until the rice is cooked through and tender.
  • In a frying pan toast the almonds over medium heat until they begin to brown. Careful, there isn’t much time between brown and burned.
  • Add the peas, celery, almonds and rice to a serving bowl.
  • In a separate bowl make the dressing by stirring together the oil, vinegar, soy sauce, sesame oil and maple syrup.
  • Add the dressing to the rice and toss.

Notes

    Wild Rice Salad
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