Ingredients
Dressing
| 1 can (15-1/2 oz.) | can crushed pineapple | | 1/4 cup | dry white wine | | 1 tbsp. | dark sesame oil | | 1 tbsp. | vegetable oil | | 1 tbsp. | soy sauce | | 2 tbsp. | granulated sugar | | 1/4 tsp. | ground red pepper |
Salad
| 1-1/2 cup | dry white wine | | 2 cups | water | | 1 cup | uncooked wild rice, rinsed | | 1 cup | uncooked basmati rice | | 1-1/2 cup | shredded carrots | | 1/2 cup | golden raisins | | 1/2 cup | chopped celery | | 2 tbsp. | finely chopped green onion | | Carrot curls to garnish |
|
Subscribe for tasty updates:
|
Instructions
For dressing, drain pineapple, reserving juice. Set aside pineapple for salad. In a small bowl, combine reserved juice, wine, sesame oil, vegetable oil, soy sauce, sugar and red pepper. Stir until well blended. Cover and allow flavors to blend. Meanwhile, in a large saucepan, combine wine, water and wild rice. Bring to a boil over medium-high heat. Stir and cover. Reduce heat to low and simmer about 30 minutes. Stir in basmati rice and continue to simmer about 20 minutes, or until rice is tender. Transfer rice to a serving bowl and allow to cool. Stir after 15 minutes. Add reserved pineapple, carrots, raisins, celery and green onion to rice. Toss lightly. Pour dressing over salad and toss lightly until coated. Garnish with carrot curls. Serve at room temperature.
Similar Recipes
rice salad