Patricia Cornwell's Wild Rice Salad with Cashews

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Patricia's Tips:

"This salad can be eaten at room temperature or chilled. To serve chilled, spoon the salad onto a lettuce-lined platter or into a large bowl."

"Vegetarians can substitute water for the chicken broth when preparing the rice."

"You can use pecans or any other nut in place of cashews. If you don't like nuts, leave 'em out!"

"I’ve had my pilot’s license for more than 12 years and have flown hundreds of times.

One trip is especially memorable. Close to a decade ago, I woke up early one day, packed a wooden picnic basket, and took off in my helicopter to visit my friend and mentor Ruth Graham, a childhood neighbor.

I still vividly remember skirting the bare trees to land in the foothills of western North Carolina just to share this favorite dish with Ruth.

Cooking is my way of sharing part of myself. And this salad, which goes perfectly with hot dogs and burgers, is one of my favorites to make for friends. (It also tastes delicious the next day as leftovers.) And if I happen to get hungry when I’m flying, I can always count on this dish to keep me going when I make fuel stops!"

Patricia Cornwell

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Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

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

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

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

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

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.

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.

Nutritional Information:
Per serving
350 calories
32 g carbohydrates
8 g protein
22 g fat
0 mg cholesterol
840 mg sodium
3 g fiber

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