Savoury Rice Salad

Name: Savoury Rice Salad
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8-10 serving(s)
Ingredients: 1 (6 ounce) box Uncle Bens wild rice, with seasonings (instead, I use 3/4-1 cup of mixed brown and wild rice and add a vegetarian bouillon cube while cook); 3 -4 green onions, sliced (with some of the green leafy part); 3 stalks celery, sliced; 1 green pepper, chopped; 1 bunch broccoli, separated into small floret pieces; 1 cup fresh mushrooms, sliced; cashews; 1/2 cup vegetable oil; 3 tablespoons soy sauce; 2 tablespoons vinegar; 1 tablespoon curry powder (or more)

Submitted by Lumberjackie

"This is my favourite salad for potlucks and barbecues. Don't be turned off by the unusual combination of ingredients - the different flavours and textures make for a delicious, unique, and beautiful salad. The original recipe called for chicken, but I use cashews for a vegetarian dish that's great as a side or main. Almonds, sunflower seeds, or shrimp for those who eat seafood may also be added. This tastes even better on day 2, when the flavours have mingled and mellowed."

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 8-10

ingredients

SALAD
1 (6 ounce) box Uncle Bens wild rice, with seasonings (instead, I use 3/4-1 cup of mixed brown and wild rice and add a vegetarian bouillon cube while cook)
3 -4 green onions, sliced (with some of the green leafy part)
3 stalks celery, sliced
1 green pepper, chopped
1 bunch broccoli, separated into small floret pieces
1 cup fresh mushrooms, sliced
cashews
DRESSING
¹⁄₂ cup vegetable oil
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon curry powder (or more)

directions

Cook the rice according to product directions.
Prepare the dressing.
Mix the rice and vegetables together. Add the dressing and stir gently.
Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.

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RECIPE SUBMITTED BY

Lumberjackie

I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make. I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen. I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.

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