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 Posted to MM-Recipes Digest V3 #260 Date: 23 Sep 96 00:03:51 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 528.3mg||18 %|
|Potassium 189.8mg||5 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 28.3g|
|Protein 4.8g||7 %|
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Calories per serving: 186
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