Last Updated on April 14, 2026 by Carrie Korem, FNTP

Wild rice thai salad is my new favorite dish to bring to share at potlucks.

Military life is a very interesting thing. On one hand you have the constant moving, deployments, and long hours. On the other hand are the wonderful friends you make because of different extreme situations that bond you together like nothing else can. One little quirk about the military that I still can’t get over (even after 12 years of marriage), is the constant use of acronyms. When we were newly married, I was completely lost when my husband and his friends would start talking, I couldn’t interpret anything they were saying. If you come across a group of pilots on a Friday night, good luck trying to understand what they’re talking about. Half of what they say is in code! The other half is clearly bragging about their exploits in the “wild blue yonder,” but that’s a different story…

It’s been several years since we’ve lived on a military base, but we’re now in GQ (that’s government quarters for the uninitiated). Occasionally, I feel like a seasoned military wife, but yesterday I started laughing at the many acronyms I still don’t know. You see, they have an acronym for everything. For example, it’s not a “business trip” it’s a TDY (temporary duty) and we don’t “move” we PCS (permanent change of station). So, there I was, driving around the other day trying to find the doctor’s office. I was foolishly looking for a sign saying something like “clinic” or “doctor’s office” or even “medical.” I drove to the building where I thought the clinic was hiding, but the sign outside the building said, “AMDC.” Boldly, I assumed this meant “doctor” and marched right in. Surprisingly, I had the right building, but I still don’t know what the acronym for the building means!

Another interesting aspect of life involves identity. For an appointment anywhere on base, they always ask for “my” social security number. The funny thing is, they aren’t really asking for my number, but rather my husband’s. I’m what they call a “dependent.” He’s my “sponsor.” His number is the key that unlocks all sorts of wonderful things like specialist referrals, blood tests, and even career counseling. Call me old fashioned (or a hopeless romantic), but in some ways it’s nice that we have the same identity because we share everything: a life, love, kids, a home…but every once in a while I wish they would actually want my information when they ask for it. Not that it would solve anything, but it might make me giggle a bit that I could actually give out my own personal information.

Last weekend when I had the opportunity to go out-of-town and be in the “civilian” world with actual signs that I can interpret, I saw a chef do a demonstration for wild rice thai salad. The recipe wasn’t passed out, there were hundreds of people in the room, and I can’t even tell you the name of the chef (I apologize for that), but I quickly took notes so I could re-create it at home. I love the mix of the marinated mushrooms, hearty wild rice, vegetables and herbs. Almost every gathering on base requires me to bring a dish to share (I’m surprised they haven’t come up with an acronym for that request) and being that this is my new favorite, I’ll be taking it to many potlucks this spring.

Serves: Serves 8

Wild Rice Thai Salad

(aka WRTS)

This salad tastes better the longer it sits. If you have the time I recommend letting the salad sit at least 2 hours before serving.

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Ingredients

4 teaspoons fresh lime juice
6 tablespoons olive oil
2 tablespoons sesame oil
2 teaspoons honey
2 tablespoons fermented soy sauce (I prefer this brand)
2 tablespoons ginger, minced
2 cloves garlic, minced
2 tablespoons chili sauce
5 ounces button mushrooms, cleaned and sliced?2 cups wild rice, cooked according to directions on package
3 green onions, chopped
1 red bell pepper, cut into 1-inch pieces
handful of basil, chopped
10 leaves of fresh mint, chopped

Instructions

Blend lime juice, olive oil, sesame oil, honey, soy sauce, ginger, garlic and chili sauce in a blender until well combined. Put sliced mushrooms in a medium bowl and pour half of salad dressing over the top and toss. Let the mushrooms marinate in the dressing for 10 minutes.
Place prepared wild rice, green onion, and bell pepper in a large mixing bowl. Add marinated mushrooms, basil and mint and toss until salad is thoroughly coated in dressing. Serve at room temperature.

https://deliciouslyorganic.net/acronyms-and-wild-rice-thai-salad/

This post is linked to Real Food Wednesdays