Peanut-Sesame Wild Rice Salad

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I've served this wild rice salad quite a few times over the last couple of years, mostly for Shabbat or chagim lunches, because it tastes great the longer it sits in the fridge. Every time I make it, someone asks for the recipe and I wish I'd made double the amount. It's that good and I never have leftovers. Dress Up Tip: For a main course meal on a weeknight, mix in some sliced, cooked chicken breast and a little more sauce.

1 package quick-cooking long grain wild rice (I use Lundberg's, pictured above, available here)
2 to 3 cups water (according to package directions)
1/2 tsp garlic powder
10-20 mini-carrots, sliced into dimes
1 stalk celery, chopped small
1 half red onion, chopped
1 large handful grape tomatoes, sliced in half
1 yellow or orange bell pepper, chopped small)
1 to 1 and 1/2 cups low sodium soy sauce
I half cup smooth peanut butter (I use reduced fat)
pinch cayenne pepper (optional)

Prepare the rice according to package directions, except err on the side of undercooking (usually about 20-25 minutes simmering). You want the wild rice to not have fully bloomed (showing the white insides of the dark rice) when you turn off the heat. About 15 minutes into the rice cooking, add the garlic powder, carrots and celery. You want the vegetables to cook lightly, not to fall apart.

While the rice is cooking, prep the sauce. Put a half cup of peanut butter in a large bowl and start stirring in the soy sauce. Add enough soy sauce, usually about 1 cup, until you have a dark, smooth mixture, with no lumps. Add one or two pinches of cayenne, according to taste.

When the rice is done, drain it completely, tip it all into your bowl of peanut sauce and mix thoroughly. After the rice has cooled a little, add your raw chopped red onions, bell peppers and halved grape tomatoes. Chill in the fridge until you're ready to serve. Garnish with parsley and chopped peanuts.