Asian Wild Rice Salad
Photo: Ryan Benyi; Styling: Stephana Bottom
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Amount per serving
- Calories: 281
- Fat: 23g
- Saturated fat: 3g
- Protein: 10g
- Carbohydrate: 15g
- Fiber: 2g
- Cholesterol: 17mg
- Sodium: 465mg
- 2 teaspoons sesame oil
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 onion, chopped
- 4 white button mushrooms, trimmed and quartered
- 1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces
- 1 6-oz. box long grain and wild rice mix
- 1 3/4 cups low-sodium chicken broth or water
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 cup snow peas, trimmed
- 1 large carrot, grated
- 8 water chestnuts, quartered
- 1. Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.
- 2. In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
- 3. Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.
- 4. Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.
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