Warm Lentil Sprout Salad with Roast Duck

Description

Makes 6 servings

Ingredients

• ⅓ cup soy sauce
• ¼ cup vegetable oil
• ¼ cup rice vinegar
• 3 tablespoons plum sauce
• 4 cloves garlic, minced
• 1 tablespoon fresh minced cilantro
• ¼ teaspoon ground white pepper
• 1 tablespoon butter or margarine
• ½ cup sliced fresh mushrooms
• ½ cup roasted red bell pepper, diced
• ¼ cup thinly sliced green onions
• 3 cups cooked wild rice
• 3 cups cooked white rice
• Bibb lettuce or other leaf lettuce
• 1½ pounds cooked duck, skinned and julienned
• 1½ cups sprouted lentils

Procedures

1. Whisk together soy sauce, oil, vinegar, plum sauce, garlic, cilantro and white pepper in small bowl. Set aside.
2. Heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and green onions.
3. Sauté 2 to 3 minutes or until mushrooms are beginning to brown.
4. Add wild rice and white rice; stir to thoroughly blend. Heat until hot. Remove from heat.
5. Place salad on lettuce leaves. Top with strips of duck and sprouted lentils; drizzle dressing over each salad.