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| 1/3 Tasse | Wild rice |
| 1/3 Tasse | brown rice |
| 1 1/2 Tasse | water |
| 3 Esslöffel | Teriyaki sauce |
| 2 Esslöffel | Rice Wine Vinegar |
| 2 Teelöffel | Toasted sesame oil |
| 2 Teelöffel | honey |
| 1/4 Teelöffel | red pepper crushed |
| 1/3 Tasse | carrot shredded |
| 1 Packung | Frozen pea pods(6oz); thawed drained and halved diagonally |
| 1/2 Tasse | Peanuts coarsely chopped |
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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
format by Lisa Crawford
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