Oriental Speckled Rice Salad

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Title: Oriental Speckled Rice Salad
Categories: Salads
Yield: 4 Servings

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

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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