Okay, since it’s a salad, I’m going to use English this time.
Well, here is actually the second recipe on my blog.
At first I was planning to write and post more recipes,
but it turns out to be hard to cook while taking photos and saying a lot about it….
This salad recipe is from Joe, one of Omi’s colleagues from the USA.
He was very kind to send us wild rice from the US, and also provided this recipe.
We’ve made some changes due to availability and our preferences.
Here are the ingredients needed:
For the Salad:
200g Wild Rice
Juice of half a lemon (we used bottled lemon juice instead)
250g chicken breast
1 red bell pepper
100g pea pods
2 stalks of celery
For the Dressing:
2 garlic cloves
20g Dijon mustard
5g salt
2.5g sugar
2.5g black pepper
50ml rice wine vinegar
50ml olive oil
Ingredients
This is my first time eating or even seeing wild rice…
Wild rice comprises four species of grasses forming the genus Zizania, and the grain that can be harvested from them.
Nutritional analysis shows wild rice to be second only to oats (quinoa was third) in protein content per 100 calories.
Wild Rice
Put the rice in a pan and add about 1L of water or chicken stock.
In fact, this is my first time cooking rice without using a rice cooker…
The good news is that it’s not that hard; after it boils, turn the heat down to low,
and cook until the liquid is absorbed and the rice is tender, which takes about half an hour.
Cooked wild rice
While the rice is cooking, we can prepare the other ingredients.
Cook the chicken breast and cut it into cubes. Note that chicken breast is easy to overcook.
Use low heat for about 5 minutes, and check the inside of the chicken breast to make sure it’s cooked through.
Cut the red bell pepper, pea pods, and celery into bite-sized pieces.
Finely chop the garlic cloves, mix all the dressing ingredients together in a bowl, and stir well.
Dressing
Mix the warm wild rice with the lemon juice.
Add the rest of the ingredients and toss with the dressing.
Cover and refrigerate for 2 hours. Then enjoy!
This recipe is very flexible, and you can make it your own way. You can substitute different ingredients, adjust the quantities, or even omit some, and it will still turn out great.
Photos taken with Sony NEX-5R + 35mm f/1.8. Processed with Lightroom.
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