| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Salads | 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 Posted to MM-Recipes Digest V3 #260 Date: 23 Sep 96 00:03:51 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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