Wild Rice Salad with Cranberries

1 cup Wild Rice
1 cup White Long Grain Rice
8 Green Onions, sliced
4 Celery Stalks, sliced
1/2 cup Almonds, toasted and sliced
2 cup Frozen Peas
Dried Cranberries
4 tbs. Red Wine Vinegar
2 tbs. Soy Sauce
2 tsp. Sugar
1/2 cup Vegetable Oil
4 tsp. Sesame Oil

Cook rice in chicken broth. Let rice cool. Combine rice, onions,
celery, almonds, peas and cranberries in bowl. In a second bowl, mix
dressing consisting of vinegar, soy sauce, sugar, vegetable oil and
sesame oil. Pour dressing on ingredients. Mix well. Refrigerate for
several hours. Serve.

Serves 8.

Source: http://www.thomasland.org/recip030.htm


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