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Brown and Wild Rice Salad, Asian (P, TNT)
Source: Unknown
Serves: 8

1/2 cup wild rice, uncooked
3 cups water
1/2 cup long-grain brown rice, uncooked
1-1/2 cups red bell pepper, chopped
1 cup frozen green peas, thawed
1 cup water chestnuts, coarsely chopped
1/3 cup green onions, sliced
1/3 cup frozen orange juice concentrate, thawed and undiluted
1/4 cup low-sodium soy sauce
1 tbsp. vegetable oil
1-1/2 tsp. lemon juice
1/4 tsp. ground ginger
2 cloves garlic, minced
2 tbsp. chopped unsalted cashews, toasted

Rinse wild rice in 3 changes of hot water, drain. Bring 3 cups of water to a boil in a large saucepan; stir in wild rice.

Cover, reduce heat, and simmer 10 minutes. Stir in brown rice. Cover and simmer an additional 50 minutes or until tender.

Drain rice mixture, and spoon into a large bowl. Add bell pepper and next 4 ingredients; toss well. Combine orange juice concentrate and next 5 ingredients stir well. Pour over rice mixture; toss well.

Cover and chill 2 hours. Add cashews; toss well.

Poster's Notes:
I use tamari instead of soy sauce.

I have doubled and tripled, once I even 6X'd it and it comes out just fine. The great thing about this is you can make it a few days ahead but don't add the cashews until you serve it. I prefer it served at room temperature, not cold, grains are too hard IMHO when served cold.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A