Wild Rice and Currant Salad

Go a little wild with a rice, veggie and crunchy peanut salad!

Prep Time: 20 min
Total Time: 35 min
Makes: 8 servings

(4 ratings)

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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

Serve with...

Grilled Pork Tenderloin Sandwiches
Total Time: 25 min

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.

Do-Ahead

You can make this salad and store in the refrigerator up to 24 hours before serving. Toss with peanuts just before serving.

Special Touch

Add a festive holiday finish to this salad with carrot stars. To make, thinly slice carrot. Cut slices into star shapes using a small canapé or cookie cutter.

Nutrition Information:

1 Serving: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 280mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 58%; Vitamin C 26%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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