Oriental speckled rice salad
Yield: 4 Servings
Ingredients:
- 1/3 c Wild rice
- 1/3 c Brown rice
- 1 1/2 c Water
- 3 tb Teriyaki sauce
- 2 tb Rice wine vinegar
- 2 ts Toasted sesame oil
- 2 ts Honey
- 1/4 ts Crushed red pepper
- 1/3 c Shredded carrot
- 1 pk Frozen pea pods(6oz); thawed -drained and halved -diagonally
- 1/2 c Peanuts; coarsely chopped
Instructions:
Place wild rice in a colander and rinse under cold water. In a medium saucepan bring wild rice brown rice and water to a boil; reduce heat. Cover and simmer for 45 to 50 minutes or till water is absorbed and rice is tender. Remove from heat. For dressing in a screw-top jar combine teriyaki sauce rice wine vinegar sesame oil honey and crushed red pepper. Cover and shake the dressing well. Transfer the rice mixture to a bowl. Stir in shredded carrot. Pour the dressing mixture over the rice mixture tossing to coat. Cover and chill for 2 to 24 hours. Before serving toss the rice mixture with the pea pods and peanuts. Per serving: 277 cal; 10g pro 35g carb 12g fat Source: Cooking for Today Vegetarian Recipes Better Homes and Gardens format by Lisa Crawford
