1. Cook brown and wild rice according to directions on package. Cool. 2. Dice avocado, tomatoes and radishes. Place in a serving bowl. Chop green onions and apple, and place in same bowl. Add walnuts and cooked and cooled brown and wild rice; stir to mix well. 3. To make dressing: 4. In a small bowl, mix mayonnaise, sesame oil, soy sauce, brown sugar, and salt and pepper to taste. 5. Pour dressing over salad and stir to mix thoroughly. Divide evenly on 4 lettuce lined(the lettuce is optional) salad plates or bowls. 6. Garnish with chopped parsley and serve. Enjoy! 7. Note: 8. To toast walnuts, place on baking sheet in a 375*F. oven for about 5-8 minutes, until lightly brown and toasted. ---------------------------------------------------------------------------
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