Ginger Walnut Rice Salad

Ginger Walnut Rice Salad Recipe - A Delicious and Flavorful Dish from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ginger Walnut Rice Salad is a flavorful and nutritious dish that combines the earthy taste of walnuts with the zesty kick of ginger. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is a modern twist on traditional rice salads, incorporating ingredients like crystallized ginger and toasted walnuts for added texture and flavor. It is a popular dish in many Asian cuisines, where the combination of sweet and savory flavors is highly valued.

Ingredients

2 cups cooked rice (cooked in chicken broth), cooled to room temperature
1 x 8 oz (227 g) can pineapple tidbits in juice, drained (reserve juice)
0.75 cup walnuts, coarsely chopped and toasted
0.25 cup sliced green onions
0.25 cup golden raisins
0.25 cup diced red bell pepper
1 tbsp minced crystallized ginger
1 tbsp reduced sodium soy sauce
2 tsp sesame oil
lettuce leaves
0.5 cup gingersnap crumbs
0.5 tsp ground allspice
0.5 tsp salt
0.13 tsp ground black pepper
0.25 cup vinegar or lemon juice
0.5 cup honey

How to prepare

Combine rice, pineapple tidbits, walnuts, onions, raisins, pepper, and ginger in a large bowl.
Whisk together soy sauce, sesame oil, and 3 tbsp of reserved pineapple juice.
Add the dressing to the rice mixture and toss lightly.
Serve on lettuce leaves.

Variations

Add diced mango or pineapple for a tropical twist.
Substitute the walnuts with almonds or pecans for a different flavor profile.
Mix in some cooked shrimp or tofu for added protein.

Cooking Tips & Tricks

Be sure to toast the walnuts before adding them to the salad to enhance their nutty flavor.

- Adjust the amount of ginger to suit your taste preferences - you can add more for a spicier kick or less for a milder flavor.

- For a vegetarian version of this salad, you can substitute the chicken broth with vegetable broth and omit the chicken.

Serving Suggestions

Serve this salad as a light lunch or as a side dish with grilled chicken or fish.

Cooking Techniques

Toasting the walnuts before adding them to the salad enhances their flavor and crunchiness.

Ingredient Substitutions

Use quinoa or couscous instead of rice for a different texture.

- Substitute the golden raisins with dried cranberries or apricots for a variation in taste.

Make Ahead Tips

You can prepare the salad in advance and store it in the refrigerator for up to 2 days. Just add the dressing right before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve the salad on a bed of lettuce leaves for a beautiful presentation, garnished with a sprinkle of chopped green onions or fresh herbs.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. Serve it alongside a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Ginger Walnut Rice Salad contains approximately 300 calories.

Carbohydrates

Each serving of Ginger Walnut Rice Salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of Ginger Walnut Rice Salad contains approximately 12 grams of fats.

Proteins

Each serving of Ginger Walnut Rice Salad contains approximately 10 grams of proteins.

Vitamins and minerals

This salad is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains walnuts and soy sauce, which may be allergens for some individuals.

Summary

Ginger Walnut Rice Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ginger Walnut Rice Salad is a delicious and nutritious dish that is easy to prepare and full of flavor. With a mix of sweet and savory ingredients, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was at a friend's house for a barbecue. As we all sat around the table, chatting and enjoying the delicious food, my friend's aunt brought out a big bowl of Ginger Walnut Rice Salad. The vibrant colors and fragrant aroma immediately caught my attention.

I asked her where she got the recipe, and she told me that it was a family recipe that had been passed down for generations. She graciously shared the recipe with me, and I couldn't wait to make it myself.

As soon as I got home, I gathered all the ingredients I needed to make the salad. The recipe called for cooked rice, toasted walnuts, fresh ginger, green onions, and a flavorful dressing made with soy sauce, rice vinegar, and sesame oil. I carefully followed the instructions, mixing everything together in a large bowl.

The scent of the ginger and sesame oil filled my kitchen, making my mouth water in anticipation. I couldn't wait to taste the finished dish. When I finally took my first bite, I was blown away by the explosion of flavors. The nutty crunch of the walnuts paired perfectly with the tangy dressing and the subtle heat of the ginger. It was a dish unlike anything I had ever tasted before.

I shared the salad with my family, and they all loved it. My husband said it was the best thing I had ever made, and my children couldn't get enough of it. From that day on, Ginger Walnut Rice Salad became a staple in our household.

I continued to make the salad for family gatherings, potlucks, and dinner parties. It became my go-to dish whenever I needed to bring something to share. I loved watching the smiles on people's faces as they took their first bite and savored the unique combination of flavors.

Over the years, I made a few tweaks to the original recipe, adding in some extra vegetables like red bell peppers and shredded carrots for added color and texture. I also experimented with different types of rice, trying out jasmine rice, brown rice, and even wild rice to see how they would change the overall taste of the salad.

One day, I decided to enter my Ginger Walnut Rice Salad in a local cooking competition. I was nervous, but also excited to share my beloved recipe with a wider audience. As I stood at my station, preparing the salad for the judges, I couldn't help but feel a sense of pride in what I had created.

When the judges tasted my dish, their eyes lit up with delight. They praised the unique combination of flavors and textures, and I was thrilled when they announced that I had won first place in the competition. I was overjoyed to receive a blue ribbon and a certificate for my culinary skills.

As word spread about my award-winning Ginger Walnut Rice Salad, I began to receive requests for the recipe from friends, neighbors, and even strangers who had heard about my success. I gladly shared the recipe with anyone who asked, knowing that it would bring as much joy to their tables as it had to mine.

Years passed, and my children grew up and moved out on their own. But whenever they came home to visit, they always requested that I make them a big bowl of Ginger Walnut Rice Salad. It had become a comfort food for them, a taste of home that they couldn't find anywhere else.

Now, as I sit in my kitchen, preparing another batch of the salad for a family gathering, I can't help but feel grateful for the recipe that has brought so much joy and connection to my life. It's not just a dish to me—it's a symbol of love, tradition, and the power of good food to bring people together.

And as I take my first bite of the salad, savoring the familiar flavors that have become like an old friend to me, I know that this recipe will continue to be a part of my family's story for generations to come.