Name: Wild Rice Thai Salad
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

Wild Rice Thai Salad

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(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.

Ingredients

Units

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

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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.

Nutrition

Serving Size: Serves 8

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