RCI-RC.006.0147.001
Wildly Festive Rice Salad
Makes 6 to 8 servings.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- medium-size red pepper1/2 unitcut into matchsticks
- medium-size green pepper1/2 unitcut into matchsticks
- 2 tablespoons
- cooked rice3 cupscooked in chicken broth
- 1/2 cup
- 2 tablespoons
- rice vinegar*1 1/2 tablespoons
- 1 teaspoon
- 1 teaspoon
- sesame seed1 tablespoontoasted
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1 pound
- 3 cups
- 1 unit
- 1/2 teaspoon
- 1/8 teaspoon
- 1/4 teaspoon
- shredded Swiss cheese1 cupdivided
- 1/4 cup
- 1/4 teaspoon
Method
1
Heat vegetable oil in a large skillet over medium-high heat, then add sliced mushrooms and cook for 3-4 minutes until lightly golden, stirring occasionally.
2
Add the red pepper and green pepper matchsticks to the skillet and sauté for 2-3 minutes until vegetables are tender-crisp.
3
Stir in the shrimp to the vegetable mixture and cook for 2-3 minutes until the shrimp begin to turn pink, then pour in the dry white wine and simmer for another minute.
4
Add the cooked rice (cooked in chicken broth) and cooked wild rice to the skillet, stirring gently to combine all ingredients.
5
Sprinkle in the rice vinegar, salt, ground black pepper, oregano, prepared horseradish, and ground nutmeg, then toss to distribute seasonings evenly.
6
Add half of the shredded Swiss cheese and the chopped fresh parsley, stirring gently until the cheese begins to melt.
7
Transfer the salad to a serving dish and top with the remaining Swiss cheese and toasted sesame seeds.
8
Serve warm or at room temperature, garnishing with grated Parmesan cheese if desired.