Oriental speckled rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Wild rice |
| ⅓ | cup | Brown rice |
| 1½ | cup | Water |
| 3 | tablespoons | Teriyaki sauce |
| 2 | tablespoons | Rice wine vinegar |
| 2 | teaspoons | Toasted sesame oil |
| 2 | teaspoons | Honey |
| ¼ | teaspoon | Crushed red pepper |
| ⅓ | cup | Shredded carrot |
| 1 | pack | Frozen pea pods(6oz); thawed drained and halved diagonally |
| ½ | cup | Peanuts; coarsely chopped |
Directions
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