Oriental Speckled Rice Salad Recipe

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Oriental Speckled Rice Salad Ingredients

1/3 cup wild rice
1/3 cup brown rice
1 1/2 cup water
3 tbsp teriyaki sauce
2 tbsp rice wine vinegar
2 tsp toasted sesame oil
2 tsp honey
1/4 tsp crushed red pepper
1/3 cup shredded carrot
1 package frozen pea pods(6oz), thawed drained and halved
1/2 cup peanuts, coarsely chopped

A Recipe for
Oriental Speckled Rice Salad

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This is a recipe for Oriental Speckled Rice Salad from the recipe cookbook of Recipes-to-go (Asian)

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Oriental Speckled Rice Salad

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Oriental Speckled Rice Salad Directions

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

Serves: 4

Oriental Speckled Rice Salad Recipe brought to you by Recipes To-Go

Oriental Speckled Rice Salad Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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