Oriental Speckled Rice Salad
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.


This recipe from: http://www.bhg.com
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