Sweet Pepper Wild Rice Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite. Ingredients:
1/2 cup uncooked wild rice |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth, divided |
1-1/4 cups water, divided |
3/4 cup uncooked long grain rice |
1 medium sweet red pepper, chopped |
1 medium sweet yellow pepper, chopped |
1 medium zucchini, chopped |
2 tablespoons olive oil, divided |
4 green onions, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lemon juice |
Directions:
1. In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
3. In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl.
4. Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature. Yield: 8 servings.
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