Name: Spring Rice Salad
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 1/2 cups wild rice; 3 cups water; pinches salt; 1 tablespoon apple cider vinegar, for the vinaigrette; 1 tablespoon lime juice, for the vinaigrette; 1 teaspoon ginger, grated, for the vinaigrette; 1/2 teaspoons garlic powder, for the vinaigrette; pinches salt, for the vinaigrette; pepper, for the vinaigrette; 1/2 cups olive oil, 0 1/4 for a lighter vinaigrette; 1 cup red bell pepper, in medium cubes; 1 cup green beans, blanched, in pieces; 1/2 cups carrot, grated; 1/2 cups yellow corn kernels; 1/2 cups cranberries; 1/2 cups sunflower seeds, toasted; 1/2 cups pistachio, toasted; 1/4 cups cilantro, finely chopped; Error in CompositeNameEnglish::metric NIL; pepper; candied sesame seeds, or plain for a lighter accompaniment

Preparation

15 mins

20 mins

Low

Add the rice and water to a pot, heat until boiling, add salt, lower the temperature and cover. Cook for approximately 20 minutes or until the water has almost completely evaporated. Remove from heat and cool the rice. While the rice cools, prepare the vinaigrette. Mix the vinegar, lemon juice, grated ginger, garlic powder, salt, and pepper in a bowl. Then add the olive oil in a thin stream while whisking, to form an emulsion. Set aside.