Wild Rice and Currant Salad

 

1

package (6 1/4 ounces) fast-cooking long-grain and wild rice mix

2

medium carrots, chopped (1 cup)

1

medium bell pepper, chopped (1 cup)

1

medium stalk celery, chopped (1/2 cup)

2/3

cup currants or raisins

2

tablespoons soy sauce

2

tablespoons water

2

teaspoons sugar

2

teaspoons cider vinegar

1/3

cup dry-roasted peanuts

Bibb lettuce leaves, if desired

• 1 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.
• 2 In large bowl, mix carrots, bell pepper, celery and currants. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
• 3 Add rice and soy sauce mixture to carrot mixture. Gently toss until coated. Add peanuts; gently toss. Serve salad on lettuce leaves.