Recipe compliments of Executive Chef Mark Yacovetta from Lone Tree Golf Club and Hotel!

• 2# Premium Dry Roasted Wild Rice®, cooked
• 5oz  garlic peppercorn seasoning
• 12oz chukka soba noodles -cooked and chilled
• 1# slivered toasted cashews
• 1# roasted sunflower seeds
• ¾ cup spicy peanut sauce
• 3oz honey
• ½ cup of crispy chowmein noodles
• 1 head chiffonade Napa cabbage, shredded or sliced thin
• scallions
• sesame seeds
• orange slices

Method: In a large mixing bowl, Add all ingredients (be sure that all starches are cooked and chilled). Toss well and serve in a chilled bowl with fresh scallions, orange slices and sesame seeds if desired.