Fresh Peapod and Rice Salad

By asally04

as seen in Hope's Edge
Yield: 4 servings
Preparation Time: 2 to 24 hours refrigeration

Pack this for a picnic supper or a pot-luck get-together. The whole is surprisingly greater than its simple parts. This is a quick and easy recipe—proving that healthy eating can also be convenient.
Provided by Crystal Lake Gardens and George Riggen Food for Thought Cookbook from Madison Wisconsin.

Ingredients

• 3/4 cup uncooked wild rice or 6 ounces long-grain and wild rice mix
• 1 1/2 cups broccoli, chopped
• 1/3 cup slivered almonds
• 1/3 cup red onion (1 very small) or scallions (the white and light green parts of a bunch), sliced
• Red pepper
• 1/4 cup of your favorite Italian salad dressing
• 1 tablespoon lemon juice (1 small lemon)
• 1/2 teaspoon lemon pepper
• 1 1/2 cups edible peapods (snap peas)

Preparation

Step 1

• Prepare rice. Cool slightly.

• Steam broccoli until crunchy-tender. (Feel free to substitute uncooked sweet peppers for the broccoli, or to use half steamed broccoli and half raw peppers to add color.)

• Lightly toast slivered almonds on pan in toaster-oven (about 3 to 5 minutes at 350°F). Watch carefully to that they don't burn.

• Toss broccoli, rice, and almonds with remaining ingredients and refrigerate 2 to 24 hours.