Oriental Speckled Rice Salad
The Oriental flavor of
this salad comes from a tasty mixture of teriyaki sauce, rice wine
vinegar, sesame oil, and crushed red pepper. Serve it with a crusty loaf
of bread.
- 1/3 cup
wild rice
- 1/3 cup
brown rice
- 1-1/2
cups water
- 3
tablespoons teriyaki sauce
- 2
tablespoons rice wine vinegar
- 2
teaspoons toasted sesame oil
- 2
teaspoons honey
- 1/4
teaspoon crushed red pepper
- 1/3 cup
shredded carrot
- 1
6-ounce package frozen pea pods, thawed, drained, and halved
diagonally
- 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 until water is absorbed and rice
is tender. Remove from heat.
For dressing, in a screw-top jar combine the 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 the shredded carrot. Pour
the dressing mixture over 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.
Makes 4 servings.

Nutrition facts per
serving: 277 calories, 12 g total fat, 7 g saturated fat, 0 mg
cholesterol, 530 mg sodium, 35 g carbohydrate, 10 g protein.

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