Wild chinese salad

Yield: 1 Servings

Measure Ingredient
¾ cup Wild rice
1 teaspoon Salt
10 eaches Snow peas
1 pack Enoki mushrooms
3 cups Water
½ large Red bell pepper
½ large Yellow bell pepper
2 ounces Smoked turkey
½ cup Fresh coriander sprigs
¼ cup Safflower oil
2 tablespoons Seasoned rice vinegar
1 tablespoon Fine minced ginger
\N \N Salt to taste


Bring 3 cups water to a boil with 1 tsp. salt. Stir in wild rice, cover and simmer until liquid disappears, about 45 minutes. Fluff with fork, and refrigerate. Snap stems off snow peas, pulling strings off top ridge. Quickly blanch peas in boiling water. When they turn bright green, transfer them into ice water bath to retain color. Pat them dry on a clean towel, and cut lengthwise into thin strips. Cover and set aside. Cut off and discard dirty ends of mushrooms. Separate mushroom threads. Stem and seed pepper halves, and cut into thin strips. Cut turkey into strips. Set aside. Combine dressing ingredients in a jar, shake vigorously. In a large bowl, toss turkey with wild rice. Add vegetables and coriander, tossing until desired proportions of rice to vegetables is reached. WILD CHINESE SALAD

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