- 12
Ingredients
- 1 1/2 cups white-long rice
- 2/3 cups wild rice
- 1/2 pound snow peas, cut in half crosswise
- 3 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 tbsp 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
Preparation
Step 1
1. Cook wild rice following package directions. Drain and spread out on a baking sheet to cool. While wild rice is cooking, 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.
NOTE: Can be made ahead; cover and refrigerate for a day or two. Let come to room temperature before serving.