Recipe - Oriental Speckled Rice Salad

1/3 cup Wild rice
1/3 cup Brown rice
1 One half cup Water
3 tablespoon Teriyaki sauce
2 tablespoon Rice wine vinegar
2 teaspoon Toasted sesame oil
2 teaspoon Honey
One fourth teaspoon Crushed red pepper
1/3 cup Shredded carrot
1 pack Frozen pea pods(6oz); thawed
drained and halved
diagonally
One half 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 screwtop 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 MMRecipes Digest V3 #260

Date: 23 Sep 96 00:03:51 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM