Toasted Peanut And Wild Rice Salad

In a small saucepan, combine the wild rice with the water. Bring to a boil then reduce the heat to a simmer. Cover and cook for 30-40 minutes or until the rice is tender and the water is absorbed.

Meanwhile, in another pan, combine the basmati rice and water. Bring to a boil then reduce the heat to a simmer. Cover and cook for 15 minutes or until tender and the water is absorbed.

Rinse both of the rices in cold water when done cooking and drain well.

Combine the cooked rice, scallions, raisins, and peanuts in a bowl.

Combine the vinegar and oil in a small bowl and whisk to combine (you can also put them in a jar with a lid and shake the mixture, or use a blender).

Stir the vinaigrette into the salad.

Serve the salad on a bed of mixed greens.

Recipe Source: Adapted from Fast Fix GI Diet