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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Make this salad in advance and let the tastes meld to make a wonderful side to your cookout pleasure! 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 |
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 |
Directions:
1. In a strainer, rinse the wild rice under cold water, drain well.
2. Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
3. Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
4. Drain off any excess liquid.
5. 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.
6. Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
7. Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
8. For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
9. Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
10. Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
11. To serve the salad, spoon it onto a lettuce lined platter.
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