Ginger Walnut Rice Salad
Recipe Description
Makes 4 servingsIngredients
- 2 cups cooked rice (cooked in chicken broth), cooled to room temperature
- 1 x 8 ounce can pineapple tidbits in juice, drained (reserve juice)
- ¾ cup walnuts, coarsely chopped and toasted
- ¼ cup sliced green onions
- ¼ cup golden raisins
- ¼ cup diced red bell pepper
- 1 tablespoon minced crystallized ginger
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons sesame oil
- lettuce leaves
- ½ cup gingersnap crumbs
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ? teaspoon ground black pepper
- ¼ cup vinegar or lemon juice
- ½ cup honey
- Combine rice, pineapple tidbits, walnuts, onions, raisins, pepper and ginger in large bowl.
- Whisk together soy sauce, sesame oil and 3 tablespoons reserved pineapple juice.
- Add dressing to rice mixture; toss lightly.
- Serve on lettuce leaves.
This article uses material from the "Ginger Walnut Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
