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1 hours
Prep: 15 minutes
Cook: 20 minutes
491 calories per serving view nutrition facts
1 salad
suggest servings
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| Sauce | |||
| 1/2 | cup | cilantro | chopped |
| 6 | slices | ginger | thin |
| 2 | tablespoons | lime juice | |
| 1/2 | cup | soy sauce | |
| 2 1/2 | cups | water | |
| 1/2 | cup | honey | or brown sugar |
| Salad | |||
| 3 | cups | wild rice | cooked and cooled |
| 3 | cups | basmati rice | cooked and cooled |
| 1 | teaspoon | red pepper flakes | ground, or cayenne pepper |
| 1 | cup | green beans | thinly sliced, steamed and cooled |
| 1 | cup | snow pea pods | thinly sliced |
| 1 | each | cucumber | thinly sliced and quartered |
| 1 | cup | bean sprouts | |
| 1 | cup | orange | finely diced |
| 1 | cup | apples, tart | finely diced |
| 1 | can | water chestnuts | sliced |
| 1/2 | cup | cilantro | chopped |
| 1 1/2 | tablespoons | lime juice | |
Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool.
Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1817mg | 76% |
| Total Carbohydrate 110.0g | 37% |
| Dietary Fiber 6.0g | 22% |
| Sugars 39.0g | |
| Protein 14.0g | 27% |
| Vitamin A | 14% | Vitamin C | 50% | |
| Calcium | 7% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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There’s one Sunday in the year where most people don’t go to church. Not because they don’t feel like it; instead there’s an outside factor. ...
This is really yummy. I used chicken broth instead of water, added sauted onions and mushrooms. I also added dried basil and chili peppers. I would add about .5 cup of liquid after it is done cooking, usually I add V8 or tomatoe juice. I also use whole wheat macaroni.
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