Coffee Hag Wild Rice Salad with Orange Ginger Dressing  

Serves 8.

  •   1 c. uncooked wild rice

  •   1½ c. uncooked brown rice

  •   4 c. water

  •   ½ c. fresh or frozen peas

  •   6 green onions, sliced

  •   1 green pepper, chopped

  •   ½ red bell pepper, chopped

  •   5 ribs celery, sliced

  •   ½ c. toasted cashews, halves or pieces

  •   1 (8 oz.) can sliced water chestnuts, drained

    Vinaigrette:

  •   ½ c. frozen orange juice concentrate, thawed

  •   ¾ c. vegetable oil

  •   1/3 c. soy sauce

  •   2 tsp. lemon juice

  •   2 cloves garlic, pressed

  •   1 tsp. freshly grated ginger

    Cook the wild and brown rice together in the 4 cups of water until rice is tender and the water is gone, about 30 minutes. Remove from heat and transfer to a bowl. Add peas, green onions, green and red peppers, celery, cashews and water chestnuts.

    In a separate bowl, combine the orange juice, vegetable oil, soy sauce, lemon juice, garlic and ginger. Mix well. Pour over rice and vegetable mixture. Chill and serve.

    Nutrition information per serving:

    Calories   500

    Carbohydrates   61 g

    Protein   10 g

    Fat   26 g

    including sat. fat   4 g

    Cholesterol   0 mg

    Sodium   780 mg

    Calcium   52 mg

    Dietary fiber   6 g

    Diabetic exchanges per serving: 4 bread/ starch exch., and 5 fat exch.