Oriental Speckled Rice Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 diagonally
1/2 cup: Peanuts, coarsely chopped
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads