Oriental Speckled Rice Salad

From Vegetarian Recipes by Better Homes and Gardens

•  1/3 c. wild rice
• 1/3 c. brown rice
• 1 ½ c. water
• 3 TB teriyaki sauce
• 2 TB rice wine vinegar
• 2 tsp. Toasted sesame oil
• 2 tsp honey
• ¼ tsp. Crushed red pepper
• 1/3 c. shredded carrot
• ½ head shredded Napa cabbage
• 6 oz. Pea pods, chopped
• ½ c. peanuts, coarsely chopped

 Directions:

1. 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 45-50 minutes or til water is absorbed and rice is tender. Remove from heat.
2. For dressing, in a screw-top jar combine the teriyaji sauce, rice wine vinegar, sesame oil, honey, and crushed pepper. Cover and shake the dressing well.
3. Transfer the rice mixture to a bowl. Stir in the shreeded carrot and cabbage. Pour the ressing mixture over rice mixture, tossing to coat. Cover and chill for 2-24 hours.
4. Before serving, toss the rice mixture with the pea pods and peanuts.

Serves 4