Warm Wild Rice Salad

Original came from - food-network – The Neely’s I've revised this to better fit our taste!

Photo by Joy T.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 3 3/4

    cups water

  • 2

    cups rice (1 cup long-grain brown rice and 1 cup wild rice)

  • 3

    tablespoons butter

  • 1/2

    cup diced onions

  • 1/2

    cup diced celery

  • 1/2

    cup diced carrots

  • 1/2

    red bell pepper

  • Salt and freshly ground black pepper

  • 1/2

    cup slivered almonds

  • 3/4

    cup frozen peas

  • 1 1/4

    teaspoons red pepper flakes

  • 2

    tablespoons freshly chopped parsley leaves

Directions

Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

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