Ingredients
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1 c. wild rice
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4 c. water
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1/3 c. light olive oil
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3 T. sesame oil
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½ c. orange juice
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1-2 cloves garlic, minced
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1 T. ginger, minced
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2 T. soy sauce
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½ tsp. crushed red pepper, to taste
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2 T. rice vinegar
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1 c. chopped pineapple
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3 scallions, finely minced, white and greens
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1 stalk celery, finely minced
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1 med. red or green bell pepper, minced
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1 (8-oz.) can water chestnuts, diced
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½ lb. fresh mung bean sprouts
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½ c. (packed) raisins
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1 c. coarsely chopped peanuts, roasted
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2 T. sesame seeds
Directions
Place rice and water in saucepan. Bring to a boil. Lower heat, cover and simmer until tender (50 – 60 minutes). Meanwhile, combine in large bowl: olive oil, sesame oil, orange juice, garlic, ginger, soy sauce, red pepper, rice vinegar, and pineapple. Add the cooked rice to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in scallions, celery, bell pepper, water chestnuts, bean sprouts, raisins, peanuts, and sesame seeds.
Enjoy!
Recipe by Donna Pearlman Bolton from “Recipes from The Rock”.
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