Wild Rice Salad with Ginger-Balsamic Dressing

Name: Wild Rice Salad with Ginger-Balsamic Dressing
Yield: Serves 4 to 6
Cuisine: China
Ingredients: 1 red (bell) pepper, finely diced; ¼ cup rice bran, corn, or peanut oil; ¼ cup Szechwan Peppercorn Oil; 1½ to 2 tablespoons freshly squeezed lemon juice; 2 tablespoons balsamic vinegar; ½ cup thinly sliced green and white scallion rings; 2 tablespoons fresh ginger juice (squeezed from finely minced fresh ginger); 1½ teaspoons kosher salt; 1½ cups uncooked wild rice; ½ teaspoon Roasted Szechwan Pepper-Salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

We have great-tasting wild rice on the northern California Coast near Mendocino and we show it off to best advantage in this very delicious salad. It is nutty and spirited and also very pretty.

The rice can be made a night ahead, if you like. Tossing the salad is a very simple business.

Ingredients

1½ cups uncooked wild rice
½ teaspoon Roasted Szechwan Pepper-Salt
1

Asia
China
Dinner
Spicy
Gluten-free
Vegetarian

Method

Rinse the wild rice in several changes of cold water, stirring gently with your hand, until the water runs clear; drain.
In a 3- to 4-quart heavy saucepan, combine the wild rice, pepper-salt, and 4