Patricia Cornwell's Wild Rice Salad with Cashews

By Hklbrries

Ingredients

• For Dressing:
• 1 cup uncooked wild rice
• 4 cups chicken broth
• 3 Tbsp olive oil
• 1 1/2 cups chopped red or green bell pepper
• 3/4 cup cashews, coarsely chopped
• 2 green onions, sliced
• 3 Tbsp seasoned rice vinegar 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 chicken broth to a boil over high heat.

3. Reduce heat and simmer, covered, for 45 to 50 minutes 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 minutes or until tender.

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

6. For dressing, combine vinegar, oils, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake well. Pour dressing over salad and toss to coat. Cover and refrigerate for at least 2 hours.