Wild Rice Cashew Salad

By irvingd

Ingredients

• 1 cup wild rice
• 4 cups chicken broth
• 3 Tbsp olive oil
• 1-1/2 cups red bell peppers chopped
• 3/4 cups cashews coarsely chopped
• 2 green onions sliced
• Dressing
• 3 Tbsp rice vinegar or 3 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 garlic clove minced
• 1/4 tsp salt
• 1 dash of pepper

Preparation

Step 1

In a strainer rinse the wild rice under cold wter drain well
Into a 3 qt saucepan put the wild rice and chicken broth bring to a boil over high heat
reduce the heat and simmer covered for 45-50 minutes until tender
Drain off any excess liquid
Set aside, Meanwhile, in a medium skillet heat the olive oil over medium heat add the bell peppers and cook for 3-5 minutes
Add the cashews and green oinions cook for 2-3 minutes longer or until the nuts befn to brown
Remove from heat. In a large bowl toss together the wild rice and bell pepper mixture

For the dressing: In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic salt and pepper
Cover and shake until blended: pour the dressing over the salad and toss until evenly coated
Cover and refigerate salad for at least 2 hours or overnight to let the flavours blend