Wild Rice Cashew Salad

By aamundson

Ingredients

• Dressing:
• 1 cup wild rice
• 4 cups No-Chicken broth (vegetarian)
• 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
• Read more at: http://www.food.com/recipe/Wild-Rice-Cashew-Salad-24876?oc=linkback

Details

Servings 6

Preparation

Step 1

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.