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

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