Wild and Crazee Rice Salad

Total Time
23mins
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.

Ingredients Nutrition

Directions

  1. Cook brown and wild rice according to directions on package. Cool.
  2. 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.
  3. To make dressing:.
  4. In a small bowl, mix mayonnaise, sesame oil, soy sauce, brown sugar, and salt and pepper to taste.
  5. Pour dressing over salad and stir to mix thoroughly. Divide evenly on 4 lettuce lined(the lettuce is optional) salad plates or bowls.
  6. Garnish with chopped parsley and serve. Enjoy!
  7. Note:.
  8. To toast walnuts, place on baking sheet in a 375*F. oven for about 5-8 minutes, until lightly brown and toasted.
Most Helpful

4 5

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.

5 5

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!