This gorgeous looking salad has an Asian kick to it. This low-fat, wonderful tasting rice salad is high in protein and fiber unlike other rice. For written recipes visit http://www.theyumyumyogi.net
2large stalks of celery, finely chopped (¾ cup of chopped celery)
1large bunch cilantro, finely chopped
For the dressing
1teaspoon tangerine zest
¼cup tangerine juice
2teaspoon fresh grated ginger
1/3cup sliced almonds
1tablespoon seasame oil
1teaspoon chilli paste (optional)
1tablespoon rice Vinegar
Add 2 cups of water in a rice cooker. In a different bowl, rinsed the wild rice first. Then add 2 cups of water and ½ tsp salt to the rinsed rice. Place the bowl inside the rice cooker and cook for 40mins.
Peel the skin of 2 tangerines and cut the slices into two pieces without seeds.
In a medium saucepan, heat the oil, add the grated ginger and sliced almonds. Toss the mixture for a minute.
Meanwhile, make the dressing. Put the seasame oil in the tangerine juice and mix the liquid together. Once mixed, add sautéed ginger and sliced almonds mixture, 1 tsp salt, chilli paste, tangerine zest and rice vinegar. Mix well and set aside.
In a serving bowl, add the cooked wild rice, sliced tangerines pieces, chopped celery and pomegranate seeds and toss gently together. Then add the freshly chopped cilantro and salad dressing and mix the salad gently.