Asian Speckled Rice Salad Recipe

• 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

1. Place wild rice in a colander and rinse under cool water.
2. In a medium saucepan bring wild rice, brown rice, and water to a boil; reduce heat.
3. Cover and simmer for 45 to 50 min or possibly until water is absorbed and rice is tender.
4. Remove from heat.
5. For dressing, in a screw-top jar combine teriyaki sauce, rice wine vinegar, sesame oil, honey, and crushed red pepper.
6. Cover and shake the dressing well.
7. Transfer the rice mix to a bowl.
8. Stir in shredded carrot.
9. Pour the dressing mix over the rice mix, tossing to coat.
10. Cover and refrigeratefor 2 to 24 hrs.
11. Before serving, toss the rice mix with the pea pods and peanuts.

rice, brown rice, water, teriyaki sauce, rice wine vinegar, sesame oil, honey, red pepper, carrot, peanuts

Taken from cookeatshare.com/recipes/asian-speckled-rice-salad-70556 (may not work)