Prep 15 mins
Cook 8 mins
A combination of wild and brown rice and veggies, with a balance of sweet and tart, and lots of flavor! Made for the CrazEe contest! Cooking time is for toasting walnuts.
- 1⁄2 cup cooked brown rice
- 1⁄2 cup cooked wild rice
- 1⁄2 cup diced avocado
- 1⁄4 cup diced large tomatoes
- 1⁄4 cup diced red radish
- 1⁄4-1⁄2 cup chopped green onion
- 1⁄4-1⁄2 cup chopped sweet apple (I used Gala)
- 1⁄2 cup toasted walnuts, chopped
- lettuce (to garnish) (optional)
- parsley (to garnish)
- 1⁄2 cup mayonnaise
- 1⁄4-1⁄2 teaspoon toasted sesame oil (dark)
- 1⁄4-1⁄2 teaspoon soy sauce
- 1⁄4-1⁄2 teaspoon brown sugar
- salt, to taste
- pepper, to taste
- Cook brown and wild rice according to directions on package. Cool.
- Dice avocado, tomatoes and radishes. Place in a serving bowl. Chop green onions and apple, and place in same bowl. Add walnuts and cooked and cooled brown and wild rice; stir to mix well.
- To make dressing:.
- In a small bowl, mix mayonnaise, sesame oil, soy sauce, brown sugar, and salt and pepper to taste.
- Pour dressing over salad and stir to mix thoroughly. Divide evenly on 4 lettuce lined(the lettuce is optional) salad plates or bowls.
- Garnish with chopped parsley and serve. Enjoy!
- To toast walnuts, place on baking sheet in a 375*F. oven for about 5-8 minutes, until lightly brown and toasted.
This really surprised me. I sampled the dressing after it was made, and found it to be quite bland. I thought about spicing it up, but held back...good thing I did. Once everything was combined, it tasted wonderful. I especially loved the crunch of the apple and walnuts. I did find that there was too much dressing, so used less than half the required amount. I also didn't mix the avocado into the salad, but laid them on top so as not to mash them up. Made for a very nice hearty salad. Thanks for entering such a creative salad. Good luck in the contest.
I was unsure what to expect when I selected this salad to make for the contest. I wasn't sure I would enjoy some of the elements together, but WOW! I really liked this & will be making it again. I used the larger suggested amounts in the dressing and was glad I did. (I omitted the salt & pepper from the dressing.) The dressing has a sweet Asian type flavor and really matched well with the ingredients. This salad is chewy, robust, sweet, crunchy, nutty, AND colorful. I served it on leaf lettuce & sprinkled the servings with coarse pink himalayan salt & cracked pepper. Awesome!