Wild Beef Satay Salad

    5 cups cooked wild rice
    1 box (9 oz) frozen Green GiantĀ® Sugar Snap Peas, thawed and drained
    4 green onions, sliced
    1 cucumber, thinly sliced
    1 red bell pepper, cut into strips
    1-1/2 lbs boneless sirloin, grilled and cut into strips
    2 tbsp coarsely chopped cilantro
    1/4 cup chopped peanuts

    DRESSING (whisk together; set aside):
    1 cup LeMont'sĀ® Gourmet BBQ Sauce
    3 tbsp creamy peanut butter
    3 tbsp sesame oil
    1/2 cup water

On large platter, mix wild rice, peas and onions. Layer with cucumber, red pepper and sirloin; drizzle with dressing. Sprinkle cilantro and peanuts over top.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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