Barb Boose Publications Director, Marketing and Communications April 29, 2011Friday recipe: wild rice salad When my family hosted a Japanese high school student recently, we had a great time introducing her to American foods she came to love, most notably Sunchips, Cinnabon cereal and peanut M&Ms. (I promise we fed her lots of healthy foods, too.) In turn, she introduced us to dried seaweed, miso soup and delicious soba noodles with soba sauce, all of which can be found at local Asian markets.We also ate more rice during our student’s visit. That led me to try wild rice, a grain that’s low in fat, calories and sodium compared to other cereals, and high in protein, complex carbohydrates and vitamins. While delicious on its own, wild rice is a tasty component of this salad – a real treat for your taste buds. Wild Rice Salad1½ cups uncooked rice1 chicken breast, cooked and cubed4 green onions½ cup red bell pepper1 avocado, chunked½ cup pecans½ cup walnutsDressing:2-3 cloves garlic, crushed1½ tablespoon Dijon mustard½ teaspoon salt½ teaspoon sugar½ teaspoon pepper¼ cup oil1/3 cup vinegar1 tablespoon lemon juicePrepare rice according to package directions; cool. Combine rice with other salad ingredients. In a separate bowl, whisk together dressing ingredients. Pour over salad mixture and stir gently to combine. Leave a Reply Cancel replyYou must be logged in to post a comment.