Asian Wild Rice Salad | Blue Flame Kitchen

Ingredients

• 3 cups chicken broth
• 2 cups wild rice, rinsed and drained
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1/2 tsp wasabi paste
• 1 1/2 cups halved cherry tomatoes
• 1 cup diced seeded English cucumber
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro