Asian Wild Rice Salad Recipe

Name: Asian Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sesame oil; 1 tablespoon plus 1/2 cup vegetable oil; 1 onion, chopped; 4 white button mushrooms, trimmed and quartered; 1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces; 1 6-oz. box long grain and wild rice mix; 1 3/4 cups low-sodium chicken broth or water; 2 tablespoons rice wine vinegar; 1/4 teaspoon salt; 1 teaspoon Dijon mustard; 1 cup snow peas, trimmed; 1 large carrot, grated; 8 water chestnuts, quartered

Servings: persons

2 teaspoons sesame oil
1 tablespoon plus 1/2 cup vegetable oil
1 onion, chopped
4 white button mushrooms, trimmed and quartered
1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces
1 6-oz. box long grain and wild rice mix
1 3/4 cups low-sodium chicken broth or water
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 cup snow peas, trimmed
1 large carrot, grated
8 water chestnuts, quartered

1
Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.
2
In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
3
Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.
4
Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons sesame oil, 1 tablespoon plus 1/2 cup vegetable oil, 1 onion, chopped, 4 white button mushrooms, trimmed and quartered, and more.

Yes, Asian Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Wild Rice Salad

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