Get ready to experience a symphony of textures and flavors with this vibrant wild rice salad!
This recipe transforms simple ingredients into an irresistible dish that's perfect as a side or a light meal.
Read on to discover the secrets to creating this culinary delight.
[DIRECTIONS]:
Key Ingredients
Let's plunge into the heart of these wontons—the key ingredients that make them burst with flavor! We're talking about lean pork mince (that's ground pork for ya) and roughly chopped peeled prawns. Yeah, I know, surf and turf in a wonton!
Grab about 7 ounces each. Then, we need 1 tablespoon of finely grated ginger—about a 1.5-inch hunk—and 5 tablespoons of finely chopped shallots or green onions. Don't skimp; flavor town awaits!
Next up: 1 tablespoon of light soy sauce, 2 tablespoons of Chinese cooking wine (Shaoxing wine), and half a teaspoon of salt. Sesame oil is last一2 tablespoons of the toasted kind. Trust me, it smells so good! Okay, now we're ready to seriously start prepping!
Preparation Instructions
Now that you've got all the goodies prepped, I'll walk you through gettin' that filling just right. Place all filling ingredients—pork, prawns, ginger, shallots, soy sauce, cooking wine, salt, and sesame oil—in a bowl.
Then, grab a potato masher and go to town! Mash it all up until it's fairly smooth—about 20 mashes should do the trick. Don't pulverize the prawn into complete paste; small chunks are A-OK.
Next—wrapping time. Lay those wonton wrappers on your work surface; I like working in batches of five to start. Use two teaspoons to dollop the filling onto each wrapper.
Brush two edges with water. Fold to seal everything tightly, pressing out any annoying air bubbles. Finally, wet one corner, bring the corners together, and press to seal. This part is kinda like origami—but with food!
Serving Suggestions
I've got a few ideas dancing in my head for serving up these little flavor bombs. First off, you can chill this salad down for, like, an hour before serving it—or even make it the day before. It's all good!
Serve it as a side dish! I think it's stellar alongside grilled chicken, salmon, or even a juicy steak. For a vegetarian option, try it with a lentil loaf—yum!
Want to make it a main course? Just toss in some chickpeas or black beans for extra protein – it'll keep you full and happy! A quarter cup of either should do the trick. Consider adding dried cranberries for a touch of sweetness and to complement the savory elements.
And hey, don't be afraid to get fancy! Serve it up in individual lettuce cups for a snack—how cute is that? Or even try it over a bed of spinach for a lighter lunch!
Storage Guidelines
When you're looking to store your leftover wild rice salad, I've got you covered, so it tastes just as amazing the next day! Transfer the salad to an airtight container—a glass or plastic one works perfectly! Press a piece of plastic wrap directly onto the surface of the salad before sealing.
This helps prevent it from drying out—no one likes a sad, dry salad! You can store the salad in the refrigerator for up to 3-5 days. However, I'd say it's best enjoyed within the first two days, while all flavors are still poppin'.
Before serving, give it a good toss—this redistributes any dressings that might have settled. If it seems a bit dry, add a drizzle of olive oil or lemon juice! You'd be surprised how fast leftovers evaporate, right? Enjoy!
Short Recipe Version
Wild Rice Salad
Prep time: 15 minutes
Cook time: 45 minutes
Serving size: 6
Ingredients:
1 cup wild rice
3 cups water
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup chopped red onion
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Instructions:
- Rinse wild rice.
- Combine wild rice and water in a saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is tender.
- Drain any remaining water.
- In a large bowl, combine cooked wild rice, cranberries, pecans, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (per serving – estimate):
Calories: 250
Protein: 5g
Fat: 15g
Carbohydrates: 25g