Oriental speckled rice salad

---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Oriental Speckled Rice Salad
  Categories: Salads
       Yield: 4 Servings
  
     1/3 c  Wild rice
     1/3 c  Brown rice
   1 1/2 c  Water
       3 tb Teriyaki sauce
       2 tb Rice wine vinegar
       2 ts Toasted sesame oil
       2 ts Honey
     1/4 ts Crushed red pepper
     1/3 c  Shredded carrot
       1 pk Frozen pea pods(6oz); thawed
            -drained and halved
            -diagonally
     1/2 c  Peanuts; coarsely chopped
  
   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
  
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