teaspoon brown rice syrup (you can find this at any health food store)
Serving Size: 1 (183) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 148 g42 %
Total Fat 16.5 g25 %
Saturated Fat 2 g9 %
Cholesterol 0 mg
Sodium 137.9 mg
Dietary Fiber 4.4 g17 %
Sugars 10.1 g40 %
Protein 6.9 g
Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
Transfer to a bowl with remaining ingredients. Whisk until well combined.
Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.