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Oriental Speckled Rice Salad

July 3, 2012
Vegetarian Recipes (Cooking for Today)

Vegetarian Recipes (Cooking for Today)

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

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