• 3 cups of wild and brown rice combined, cooked (A blend can be purchased or you can combine the two before cooking)
• 1 tablespoon of olive oil
•  ½ cup red bell pepper, finely chopped
•  ½-1 jalapeño pepper, finely diced (optional)
•  ½ carrots, julienne-cut
•  ¼ cup of red onion, finely diced
•  2½ cup snow peas, ends removed, cut on the diagonal
• 2 tablespoons of radishes, sliced
•  1 tablespoon of lime juice
•  1 tablespoon of seasoned rice vinegar
•  ½-1 teaspoon salt
• Freshly ground pepper
•  ¼ cups of sliced almonds, roasted

Heat a skillet to medium-high heat, and add olive oil then bell peppers, jalapeño peppers, carrots, and red onion. Cook 2 minutes until vegetables are tender crisp.  Place cooked wild and brown rice in large bowl and add cooked vegetables, snow peas, radishes, the lime juice, and seasoned rice vinegar. Season mixture with salt and pepper and toss together. Serve at room temperature or chilled. Before serving, toss in sliced almonds.

Hint:

To reduce the sharp taste of a raw onion, put slices in a colander in sink and pour boiling water on top, then pour cold water over top. Slices can be used or covered in a bowl with fresh water and kept in the refrigerator until ready to use.