Warm Wild Rice and Lentil Sprout Salad (with Roasted Duck) This elegant whole grain salad is loaded with rich Asian flavors and textures. Lentil sprouts are available from any organic produce purveyors, or you can sprout them yourself. Serve without the duck for a delicious vegeterian dish. yield: 12 Servings

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Ingredient	Quantity	Instruction
soy sauce	3/4 c.	1. Mix all of the ingredients together and whisk until smooth; set aside.
peanut oil	1/2 c.
rice wine vinegar	1/2 c.
Chinese plum sauce	1/3 c.
garlic, minced	8 clove
minced cilantro leaves	2 tbsp.
ground black pepper	3/4 tsp.
butter	3 tbsp.	2. Heat the butter in a braiser or large skillet over medium-high heat. Add the rices and mushrooms and sauté until the mushrooms lose their raw look. Stir in the roasted peppers and heat through. Toss in half the dressing and the scallions.
cooked wild rice	1-1/2 qt.
cooked long grain or parboiled rice*	1-1/2 qt.
sliced mushrooms	1 c.
diced roasted red bell pepper	3/4 c.
sliced scallions	1/3 c.
Bibb lettuce leaves	24 each	3. Arrange lettuce leaves on plates; top with a portion of warm rice. Scatter the sprouts over top and arrange the duck around and over the rice. Drizzle some of the remaining dressing on top.
sprouted lentils	3 c.
boneless roasted duck meat, julienned	3 lb.