Asian Speckled Rice Salad Recipe
Servings: 4
Ingredients
- 1/3 c. Wild rice
- 1/3 c. Brown rice
- 1 1/2 c. 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 c. Shredded carrot
- 1 pkt Frzn pea pods(6oz), thawed liquid removed and halved diagonally
- 1/2 c. Peanuts, coarsely minced
Directions
- Place wild rice in a colander and rinse under cool water. In a medium saucepan bring wild rice, brown rice, and water to a boil; reduce heat.
- Cover and simmer for 45 to 50 min or possibly until 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 mix to a bowl. Stir in shredded carrot. Pour the dressing mix over the rice mix, tossing to coat. Cover and refrigeratefor 2 to 24 hrs. Before serving, toss the rice mix with the pea pods and peanuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 111 | 42% |
| Total Fat 12.45g | 16% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 292mg | 8% |
| Total Carbs 30.68g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.52g | 4% |
| Protein 9.2g | 15% |
