Almond and Ginger Two-Rice
Keys: Nuts
Yield: 2
Ingredients:
3/8 cup uncooked quick-cooking brown rice
1/4 cup uncooked quick-cooking wild rice
2 1/2 oz frozen green peas, thawed
1/8 cup thinly sliced scallions
1/16 cup chopped red bell pepper
1/16 cup tarragon vinegar, up to 1/3
3/4 tbl Dijon mustard
3/8 tbl freshly grated gingerroot
1/8 tsp salt, (optional)
1/4 tsp freshly ground black pepper
1/6 cup sliced almonds, toasted
Lettuce for garnish, (optional)
Method:
Call this a salad or a refreshing main dish or the perfect picnic food.
Anything that cooks up this fast and flavorful will get called to the
table all year round.
Prepare brown and wild rice in separate pans according to package
directions. Combine in a large bowl and allow to cool. Add peas,
scallions and bell pepper.
In a small bowl, whisk together oil, vinegar, mustard, ginger, salt (if
desired) and pepper until well blended. Stir into rice mixture: add
almonds and toss well.
Serve in a lettuce-lined bowl or on individual plates.
Makes 2 servings.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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