White And Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Two kinds of rice I found this recipe years ago. Ingredients:
2/3 cup wild rice |
1 1/2 cups white long grain rice |
1/2 lb. snow peas, cut in half crosswise |
3 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
6 tablespoons vegetable oil |
1/4 cup apricot preserves |
1 large sweet red pepper, cored, seeded and cut into 1/2-inch dice |
2 scallions, trimmed and sliced thin |
Directions:
1. Cook wild rice according to package directions. Drain and spread out on a cooking sheet to cool. While wild rice is cooling, cook white rice following package directions. Spread out on a baking sheet to cool.
2. Bring a medium-size saucepan of water to a boil. Add snow peas and cook for 3 minutes or until crisp tender. Drain and rinse under cold water.
3. In a small bowl, whisk together vinegar, salt and pepper. Gradually whisk in oil. Whisk in apricot preserves until mixture is smooth. Set aside.
4. In a large bowl, gently combine wild and white rices, snow peas and red pepper. Add dressing and gently stir to coat. Sprinkle scallions on top and serve.
5. Note: Can be made ahead; cover and refrigerate for a day or two. Let come to room temperature before serving.
6. Per Serving:
7. 89 calories
8. 5 g fat (0 g sat.)
9. 3 g protein
10. 31 g carb
11. 1 g fiber
12. 68 mg sodium
13. 0 mg cholesterol
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