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Wild rice salad with wasabi dressing
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Budget-friendly Japanese-inspired side dish.
Ingredients:
  • 1 x 400g pkt wild rice blend
  • 750ml (3 cups) vegetable liquid stock
  • 2 Lebanese cucumbers, ends trimmed, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 6 green shallots, ends trimmed, thinly sliced
  • 60ml (1/4 cup) soy sauce
  • 20.00 ml sesame oil
  • 1/2 tsp wasabi paste
  • 62.50 ml fresh coriander leaves
Instructions:
  • In a large heavy-based saucepan, combine the rice and stock. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Then uncover and cool for 1 hour before serving.
  • In a large bowl, combine rice, cucumber, capsicum, and green shallot. In a small jug, mix soy sauce, oil, and wasabi paste. Drizzle dressing over rice mixture and toss gently. Transfer salad to a serving dish, sprinkle with coriander leaves, and serve at room temperature.

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