Warm Lentil Sprout Salad with Roast Duck

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Makes 6 servings



  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.