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This is the most fun rice salad can be. Using both brown basmati and wild rice is good for texture and appearance, but it’s the dressing that makes this as bouncy in the mouth as the tuk-tuks – auto-rickshaws – are on the streets of Thailand.
This subtle white is atonishing value- and it goes perfectly with an Asian salad. Vignale Soave 2007 Veneto, Italy.
Typical values per serving:
This recipe was first published in February 2009.