Wild Rice Salad with Cashews

By kspurlock

Ingredients

• Dressing:
• 1 cup uncooked wild rice
• 4 cups chicken/veggie broth
• 3 Tbsp Olive Oil
• 1 1/2 cups chopped red or green bell peppers
• 3/4 cup cashews, coarsely chopped
• 2 green onions, sliced
• 3 Tbsp seasoned rice vvinegar or apple cider vinegar
• 2 Tbsp olive oil
• 1 Tbsp Asian sesame oil
• 1 clove garlic, minced
• 1/4 tsp salt
• Dash of freshly ground pepper

Preparation

Step 1

1. In a strainer, rinse wild rice under cool running water. Drain well.

2. In a 3-quart saucepan, bring rice and broth to a boil over high heat.

3. Reduce heat and simmer, covered for 45 to 50 min or until rice is tender. Drain excess liquid and set rice aside.

4. In a medium skillet, heat 3 Tbsp oil over medium-high heat. Add peppers and cook for 3 to 5 min or until tender.

5. Add cashews and green onion. Cook for 2 to 3 min or until nuts begin to brown. Remove from heat. Ina large bowl, stir wild rice with bell pepper mixture.

6. Combine all ingredients for dressing. Shake it aup and pour over salad. Serve warm or cold.