Oriental Speckled Rice Salad
asian, chinese, salads
1/3 cup wild rice
1/3 cup brown rice
1 1/2 cup water
3 tablespoon teriyaki sauce
2 tablespoon rice wine vinegar
2 teaspoon toasted sesame oil
2 teaspoon honey
1/4 teaspoon crushed red pepper
1/3 cup shredded carrot
1 pkg frozen pea pods(6oz); thawed drained and halved
1/2 cup peanuts; coarsely chopped
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
Yield: 4 servings