Wild Rice Salad in Asian Vinaigrette
An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild!
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DF, GF, VEG, V
100g/3.5oz uncooked wild rice
100g/3.5oz apples, thinly sliced
100g/3.5oz cherry tomatoes, cut in half
50g/2oz sliced almonds
For the Vinaigrette:
30g/1oz shallots, minced
30ml/1fl oz lime juice
30ml/1fl oz maple syrup
20ml/0.66fl oz low-sodium soy sauce (gluten-free optional)
30ml/1fl oz sesame oil
1 tbsp. cilantro, chopped
1 tbsp. mint, chopped
- Cook rice according to package directions. Cool and fluff with a fork.
- Whisk the ingredients for the vinaigrette in a bowl.
- Toss all ingredients with the vinaigrette.
- Season with salt and pepper if needed.