wild rice green beans w/ ginger-infused vinegar

[Guest guest]

This would be good with other grains, too

 

 

* Exported from MasterCook *

 

Wild Rice Green Bean Salad with Ginger Infused Vinegar

 

Recipe By :Best of Wild Rice Recipes by Beatrice Ojakangas

Serving Size : 6 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup wild rice

1 pound fresh green beans

1 piece three-inch knob fresh ginger -- pared, chopped

3 tablespoons sherry vinegar or white wine

1 teaspoon sesame oil

1/2 teaspoon coarse salt

1/4 teaspoon sugar

1/8 teaspoon white pepper

1/3 cup olive oil

4 tablespoons toasted sesame seeds

 

Wash wild rice in three changes of hot tap water, drain well. Ratio is 1 rice to

4 water. Place rice with water or light broth in saucepan. Bring to a boil and

simmer 35-40 minutes or until rice is cooked. Drain.

 

Bring water to a boil to cook the beans. Trim beans and cut on the diagonal,

1/4-inch thick. Drop into boiling water, cook three minutes. Drain, rinse

immediately under cold running water. Set aside to drain.

 

Process gingerroot and vinegar in blender until pureed. Drain; save liquid,

discard pulp.

 

Whisk sesame oil, salt, sugar and pepper into ginger-liquid. Whisk in oil until

blended.

 

Blend with the beans and rice. Toss to blend. Chill. Top with sesame seeds.

 

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Per Serving (excluding unknown items): 240 Calories; 16g Fat (56.2% calories

from fat); 5g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 630 4917 0 0 0 0 0 0

 

 

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