Wild and Crazee Rice Salad

A combination of wild and brown rice and veggies, with a balance of sweet and tart, and lots of flavor! Made for the CrazEe contest! Cooking time is for toasting walnuts.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1⁄2 cup cooked brown rice
• 1⁄2 cup  cooked wild rice
• 1⁄2 cup  diced avocado
• 1⁄4 cup  diced large tomatoes
• 1⁄4 cup  diced red radish
• 1⁄4-1⁄2 cup  chopped green onion
• 1⁄4-1⁄2 cup  chopped sweet apple (I used Gala)
• 1⁄2 cup  toasted walnuts, chopped
•  lettuce (to garnish) (optional)
•  parsley (to garnish)

• Dressing

• 1⁄2 cup mayonnaise
• 1⁄4-1⁄2 teaspoon  toasted sesame oil (dark)
• 1⁄4-1⁄2 teaspoon soy sauce
• 1⁄4-1⁄2 teaspoon brown sugar
•  salt, to taste
•  pepper, to taste

Directions

1. Cook brown and wild rice according to directions on package. Cool.
2. Dice avocado, tomatoes and radishes. Place in a serving bowl. Chop green onions and apple, and place in same bowl. Add walnuts and cooked and cooled brown and wild rice; stir to mix well.
3. To make dressing:
4. In a small bowl, mix mayonnaise, sesame oil, soy sauce, brown sugar, and salt and pepper to taste.
5. Pour dressing over salad and stir to mix thoroughly. Divide evenly on 4 lettuce lined(the lettuce is optional) salad plates or bowls.
6. Garnish with chopped parsley and serve. Enjoy!
7. Note:
8. To toast walnuts, place on baking sheet in a 375*F. oven for about 5-8 minutes, until lightly brown and toasted.