Wild Rice Cashew Salad - cooking recipe

Ingredients
    1 cup wild rice
    4 cups chicken broth
    3 tablespoons olive oil
    1 1/2 cups red bell peppers, chopped
    3/4 cup cashews, coarsely chopped
    2 green onions, sliced
    Dressing
    3 tablespoons seasoned rice vinegar or 3 tablespoons apple cider vinegar
    2 tablespoons olive oil
    1 tablespoon sesame oil
    1 clove garlic, minced
    1/4 teaspoon salt
    1 dash fresh ground pepper
    lettuce leaf, for serving
Preparation
    In a strainer, rinse the wild rice under cold water, drain well.
    Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
    Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
    Drain off any excess liquid.
    Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
    Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
    Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
    For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
    Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
    Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
    To serve the salad, spoon it onto a lettuce lined platter.

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