Saturday, January 29, 2011

Day 29 Dinner - Asian-Style Wild Rice Salad

This recipe takes a couple of local, seasonal ingredients and is flavored with the tastes of the far east.  The vegetables and grains are packed with valuable nutrients and accented with the bright, sweet citrus flavors of winter and the indispensable Asian condiment, sriracha chili sauce to add some flavorful heat. 

The salad will be slightly wet when room temp.  This is intended to keep it moist when refrigerated, so if you serve it immediately after making, use a slotted spoon and allow to drain, slightly.

Asian-Style Wild Rice Salad
serves 4

1 cup wild rice blend (one that combines wild rice and brown rice)
2 cups light coconut milk
1 T peanut oil
2 cups shelled edamame
4 cups broccoli, finely chopped (about one large head)
4 garlic cloves, minced
1 tsp toasted sesame oil
1/3 cup mirin
2 T soy sauce
1 tsp sriracha hot sauce
juice of 1 meyer lemon
juice of 1 blood orange
1 bunch scallions, sliced
1 cup cilantro leaves

In a small saucepan, bring rice and coconut milk (or vegetable broth) to a boil.  Reduce heat to simmer, add a pinch of salt, and stir well.  Cover and cook until al dente, about 35 minutes. 

In a large wok, heat peanut oil to medium-high.  Add garlic, edamame and broccoli and stir-fry until lightly cooked, about 5 minutes.  Turn heat off.  Add remaining ingredients (except for the cilantro) and the cooked rice and stir very well to combine.  Allow mixture to come to room temperature (stirring occasionally), about 40 minutes.  Toss cilantro leaves with the rice mixture just before serving.  Serve salad at room temperature or cold.

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