Wild Rice Salad with Cashews |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Ingredients:
1 cup(s) wild rice uncooked |
4 cup(s) chicken broth |
3 tablespoon(s) olive oil |
1-1/2 cup(s) red pepper chopped |
3/4 cup(s) cashews coarsely chopped |
2 piece(s) green onions sliced |
3 tablespoon(s) seasoned rice vinegar or apple cider vinegar |
2 tablespoon(s) olive oil |
1 tablespoon(s) asian sesame oil |
1 clove(s) garlic minced |
1/4 teaspoon(s) salt |
pinch(s) black pepper |
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.
12. Read more at: /recipe/wild-rice-cashew-salad-24876?oc=linkback
|
|