Super Easy Wild Rice Salad

Well guys, it really doesn’t get much easier than this. Cook the rice, add the things, done. But as always, don’t be fooled by its simplicity — this dish is packed full of asian-inspired flavours and all the healthy bits, and is perfect for a deliciousΒ weekday lunch or a quick and easy dinner. You can even use up any leftover cold rice you might have hanging around the fridge, which I guess makes it less of Peet Can Cook, and more of Peet Can Chop Vegetables.

Here’s what you’ll need:

1/4 cup rice wine vinegar
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp fresh ginger, finely grated

3 cups cooked wild (or brown) rice (or 1 cup uncooked)
1 cup snow peas, sliced on the diagonal
1 cup diced cucumber, seeds removed
1 cup chopped baby corn (about 1/2 a tin)
1/2 cup sliced spring onions
1 small carrot, diced
2 handfuls chopped kale
1/4 cup chopped coriander

Step 1: Make the dressing by combining the rice vinegar, sesame oil, soy sauce, and ginger. Give it a good mix up and set aside.

Step 2: Grab yourself a salad bowl and throw in the rice and all the veggies / herbs.

Step 3: Pour over dressing and mix well.

Step 4: Eat.

Note: This salad can be eaten straight away, or left to chill out in the fridge for up to 3-4 days.


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