RCI-RC.004.0129.001
Ginger Walnut Rice Salad
Makes 4 servings
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- cooked rice (cooked in chicken broth)2 cupscooled to room temperature
- x 8 ounce can pineapple tidbits in juice1 unitdrained (reserve juice)
- walnuts¾ cupcoarsely chopped and toasted
- ¼ cup
- ¼ cup
- ¼ cup
- 1 tablespoon
- 1 tablespoon
- 2 teaspoons
- 1 unit
- ½ cup
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- ¼ cup
- ½ cup
Method
1
Toast the chopped walnuts in a dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and lightly browned, then transfer to a plate to cool.
2
Combine the reserved pineapple juice, vinegar or lemon juice, honey, soy sauce, and sesame oil in a small bowl, whisking until well blended.
3
Add the minced crystallized ginger, ground allspice, salt, and ground black pepper to the dressing and stir until the spices are fully incorporated.
4
Place the cooled rice in a large mixing bowl and pour the dressing over it, gently folding to distribute evenly.
5
Add the drained pineapple tidbits, toasted walnuts, green onions, golden raisins, and diced red bell pepper to the rice, folding gently to combine without breaking down the grains.
6
Fold in the gingersnap crumbs just before serving, reserving a small portion to sprinkle on top for texture.
7
Line a serving platter or individual bowls with lettuce leaves and spoon the rice salad onto the bed of lettuce.
8
Garnish with reserved gingersnap crumbs and serve immediately at room temperature.