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Ingredients
| long grain rice: 6.25 oz (with wild rice) |
| carrots: 2 (chopped) |
| green bell pepper: 1 (chopped) |
| celery: 1 stalk (chopped) |
| black currants: 2/3 cup |
| soy sauce: 2 Tbl |
| water: 2 Tbl |
| granulated sugar: 2 tsp |
| apple cider vinegar: 2 tsp |
| dry-roasted peanuts: 1/3 cup |
Wild Rice and Currant Salad
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
8 serving(s)
Tags
- Cook rice mix as directed on package. Spread rice evenly in thin layer on large cookie sheet. Let stand 10 to 12 minutes, stirring occasionally, until cool.
- In large bowl, mix carrots, bell pepper, celery and currants. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
- Add rice and soy sauce mixture to carrot mixture. Gently toss until coated. Add peanuts; gently toss. Serve salad on lettuce leaves.