Asian Rice Salad

Asian Rice Salad

3 cups of cooked, chilled long grain and wild rice blend
2/3 cup green onions, sliced on the bias into 1 inch pieces
1/2 cup green peppers, julienne
1/2 cup red peppers, julienne
2 tablespoons toasted, slivered almonds
1 tablespoon fresh, minced parsley

Combine all ingredients in a mixing bowl

Dressing:
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons sesame oil
1/8 teaspoon crushed, dried red peppers

Combine ingredients in a separate bowl, mixing thoroughly.
Pour only enough dressing over rice mixture to moisten it and toss well .
Cover and chill in the refrigerator.
6 cups baby wild greens
2 tablespoons green onions, sliced on the bias into 1 inch pieces
Portion wild greens on each plate
Top with rice mixture and sprinkle on green onions Serves 4.

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