Ingredients
Dressing:
1/3 c. white wine vinegar (add more if you want a brighter flavor)
1 Tbs. agave nectar or honey
¼ tsp. garlic powder
1 tsp. dry dillweed
½ tsp. each salt and pepper
2 tsp. finely grated fresh ginger
1/3 c. olive oil
1 tsp. Dijon mustard
Salad:
1 c. wild rice
1 ½ c. brown rice (I use quick brown rice, since it’s easier and more fool-proof)
1 large red bell pepper, chopped
1 large tomato, seeded and chopped
2 c. carrots, sliced
10 oz. frozen peas
½ c. scallions, including as much of the green tops as possible, finely chopped
2/3 c. sliced almonds, toasted
Preparation
Mix in the dressing,and set aside. Cook and drain the rices separately, and add them to the rest of the ingredients. Add the dressing, toss, and chill before serving.
